What do you like to do on Snow Days?
Growing up in the Philadelphia area, we had a lot of snow days. Once, school was closed for 17 days straight! My favorite things to do on snow days: make snow cones, make snow forts, and build snow families. Oh, and then come in for hot chocolate, of course.
This year, thanks to super-weird weather, my university canceled classes four days in a row. There’s not enough snow to make a fort, and I have no interest in eating snow cones. However, I did manage to get some chocolate into my system.
Have you tried the Sugar-Free Chocolate Fudge yet?
If you haven’t, you must must must make this!! It is too delicious to miss out on! And yesterday, the deliciousness advanced to a whole new level: chocolate fudge cake.
This is how I spent my snow day: making a chocolate fudge cake that tastes like a raw version of chocolate mousse pie!
Raw Chocolate Fudge Cake (or frosting)
(You can also cut this into fudge bites!)
- 1/2 a medium, very-ripe banana (80g)
- 4 tbsp (60g) Artisana coconut butter or Homemade Coconut Butter
- 2 tbsp (or more!) cocoa powder (10g)
- scant 1/16 tsp salt
- sweetener, if desired (maple syrup, agave, stevia, or other sweetener of choice)
(Note: This makes a small amount. Triple or quadruple the recipe for a traditional-sized cake.) Blend everything together in your blender, food processor, or Magic Bullet. Spread into a container (or onto wax paper). Refrigerate overnight, or freeze for a few hours. The cake will keep in the freezer for weeks. Just be sure to thaw at least 20 minutes prior to eating. (Taste before eating, in case you wish to add sweetener.)
*A few readers have told me coconut oil will work in place of the coconut butter. But I have not tried it, and I would think you’d lose some of the richness. So try that substitution at your own risk.
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Nutrition Info per 60g slice:
Calories: 180
Added Sugars: 0g
Protein Grams: .5
3g protein in this version: Chocolate Peanut Butter Fudge
(Above, as fudge bites)
Question of the Day:
What are your favorite snow memories?
My sister and I often spent snow days ice skating in our backyard. One year we decided to make an actual rink. We invited all the neighborhood kids and served popcorn and played music. It definitely beat going to school!
Marion Roddy says
My brother and I grew up in Lubbock, Tx, home Texas Tech University. Our average snow was usually two or three inches. That isn’t enough to build a snowman. So when we would get six inches, that was really something to celebrate! We had so much fun building snowmen and snowball fights! My mother would make snow ice cream, but only one small batch. Mmmmm!
Cécile says
Hello ! Your cake seems sooo delicious ^^ but i wondered, because i haven’t coconut butter (nor coconut powder) by what we can replace the coconut butter ? (if it is posible of course)
Thank you 🙂
Unofficial CCK Helper says
She links to a coconut-free recipe in the post. It’s just as delicious!
Karen W says
I made this yesterday – so easy and absolutely wonderful honestly!! I made four times the recipe and used coconut nectar as a sweetener. It is unbelievable that with these ingredients you can make something that tastes like this.
C says
I made a “twist” in your recipe: mixed a cup of yogurt with a tbsp of chia seeds and a tbsp of cocoa powder, added a few drops of stevia and putted in the fridge for 20 minutes. I got something similar, resembling an ice cream. I could have mixed with a banana in the blender for a creamier texture but decided to put on top with chopped almonds and oat bran. I know it is different from yours but got this idea with you!
Kathy Abbott says
Can I ask how many carbs? I’m not sure why that isn’t showing in the recipe’s stats. You know there are some that need to be aware of it. Now, if you have a different take on that, please explain it. I am soooo wanting to work with your wonderful recipes. ty
Unofficial CCK Helper says
This recipe is a few years old, and so it looks like she wasn’t yet posting calorie counts at this time. But do you have her cookbook? The nutrition stats for this recipe would be the same as the ones for the Red Velvet Fudge Cake in the book:
https://chocolatecoveredkatie.com/faq-page/chocolate-covered-katie-cookbook/
Corinne says
Hi, do you use raw cacao powder or Dutch processed cacao powder in most of your recipes?
Jason Sanford says
If a recipe doesn’t specify, use regular unsweetened (but not dutch) cocoa. Cacao could also be used here. Actually in this recipe because it isn’t baked, any of them can be used. But in baked recipes, use regular cocoa powder (like the type from hersheys).