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Raw Chocolate Raspberry Mini Fudge Cake


Remember my Raw Chocolate Fudge Cake?

You’ve probably all seen it by now, because I can’t stop raving about how much I love it. What’s not to love: Chocolate? Check. Surprisingly-healthy, vegan, and sugar-free? Check check check. Yesterday, I made a raspberry version…

I might like it even more than the original!


Chocolate Raspberry Mini Fudge Cake

(Or frosting!)

  • 80g raspberries (2/3cup)
  • 3 tbsp cocoa powder (16g)
  • 4 tbsp coconut butter or Homemade Coconut Butter
  • Scant 1/16th tsp salt
  • Sweetener: I like 5g agave, but my testers like 1 1/2 to 2 tbsp (20-30g)

Melt your coconut butter, then add the raspberries (I like to use frozen, thawed berries and melt them a little too) and other ingredients. (I have not tried this recipe with coconut oil, and therefore I can’t vouch for the results if you make that substitution.) Mash until it’s completely smooth, like chocolate butter. (If you wish, you can use a blender, but I never do. I just put it all in a Magic Bullet short cup and mash with a spoon. Use as frosting, or fridge/freeze. (If you freeze, be sure to thaw before eating.) This makes a very small serving (I used a mini springform for the slice in the photo), so if you want a regular-sized cake, make a bigger batch!! (Triple or quadruple for a normal-sized cake.)

See original fudge cake post for Nutritional Information.

(This version probably has fewer calories because raspberries aren’t as calorically-dense as bananas… but what’s a calorie-count anyway, if not an estimate?)


This recipe only has healthy fats (none of those artery-clogging trans fats), and some fat is needed for a healthy diet. Plus, this fudge cake is so rich that you won’t want to eat a humungo slice.


Link of the Day:

Healthy Mini Cocolate Chip Breakfast Cookies


Published on March 7, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Hannah says

    gosh. I just kind of want this right now. Katie your recipes always look so delish. Spring break is less than a week away. You know I’ll be cooking up a storm!! I’m also LOVING your Banana butter; I made it with sunflower seed butter, banana and greek yogurt whizzed up–> yum!

  2. nelly says

    oh my. this looks like something i definitely need to try…amazing. perhaps you have hit the recipe jackpot with this one!!!

    raspberry and chocolate are heavenly together!


  3. Jenny says

    Nooo, what about those rare people who’re allergic to coconut? D: I wonder if peanut butter or some other nut butter can be used…? Or olive oil? (… Instead of coconut oil? That doesn’t sound like it would work, actually…)

    Looks fantastic though… Your photography lately has been really amazing as well!

    • Chocolate-Covered Katie says

      Oh no! An excuse I didn’t think about :(. Another nut butter might work… but probably not another oil, because coconut oil is the only one (that I know of) that’s solid at room temp. But if you try it with pb or something, definitely let me know how it goes! 🙂

      • Tana says

        I don’t have coconut butter or agave and I didn’t feel like making a run to the store so I worked with what I’ve got. Subbed in cashew butter and maple syrup, it may not be raw anymore but still vegan and totally rich and delicious! I’m really excited to have stumbled across this site, your oatmeal tricks and melted banana trick are already regular staples for me! 🙂

    • Aisha says

      jenny, if u love katie’s recipies and are alergic to coconut, there is another oil that is solid at room tempature and i highly recomend it ….raw cacao butter!!! honestly Katie for a chocolate blogger u didnt know cacao butter is solid at room temp? lol anyway jenny its really yummy make sure u get the raw one and not the cosmetic one

  4. abby says

    woah those photos are beautiful! maybe because chocolate is the subject? but seriously, they’re gorgeous! i wanna make this right now! wish i had the raspberries. they’re going on the grocery list asap!
    oh and i especially like the last photo. it’s like the cake is coming straight at you! 🙂

  5. Alaina Rose @ Sweetness of Life says

    Ok ok, you don’t have to twist my arm or anything, I’ll happily make that! That looks insanely delicious. I have been making A LOT of chocolate treats lately. It can’t possibly hurt to make more! Right? 😉 Mmmm…I’m into chocolate anything. But especially chocolate peanut butter and chocolate coconut.

  6. Lisa says

    ohh a chocolate peanut butter version would be deliiiiightful 🙂
    then again, i love pretty much anything involving chocolate &/or peanut butter !

  7. Emma says

    I’ve been eating this for weeks and absolutely CAN NOT stop (I got the recipe from the comments section a few weeks ago cos I couldn’t wait). It’s amazing!!!
    I also used melted chocolate to make candy shells and used this as a truffle filling. Talk about delectable.
    I am thinking of trying it with blueberries and/or strawberries. Or what about cherries? Ever tried any of those versions?

    • Leslie says

      I found it in the comment section too! SO freakin’ amazing! I’ve been going through a jar of coconut butter a week, just with this stuff alone! It’s seriously good un-frozen, too, as frosting!

    • Chocolate-Covered Katie says

      I haven’t! But I can’t imagine how they could be anything but incredible! … chocolate-strawberry fudge cake? How could you go wrong? Please let me know how it is if you do try it! ‘Cause then I might have to try it too! Oh heck, I might have to anyway!

      • Emma says

        I just made a strawberry version (I used 1/2 cup frozen, thawed strawberries).
        Yup, it’s delicious. Now, on to blueberries!
        Another jar of coconut butter down 🙂

  8. Lisa C. says

    You convinced me with the first photo! Everything else was just gravy. Or chocolate syrup, as the case may be! 😉

  9. Leslie says

    In love with this recipe. As I said above, I like it best as a frosting. You can eat frosting for breakfast, right? As long as it’s this healthy? Or maybe I’m stretching it… oh well, don’t care!

  10. Carrie (Moves 'N Munchies) says

    girl your photos make me drool BIG TIME- i still have leftover fudge in my freezer, which i FORGOT ABOUT!! i made a huge batch so there still plenty- you just reminded me to go eat that.. HOORAY! oh and chocolate peanut butter HANDS DOWN… anything with pb is welcome by me 😀

  11. Laura says

    That looks SO delicious. 🙂

    However, my excuses are:

    1) I’m allergic to coconut
    2) I’m allergic to chocolate (I.know.right)
    3) I can’t digest seeds and
    4) I’m fructose intolerant, so for reasons 3 and 4, can’t eat raspberries.

    So definitely going to have to admire this one from afar. (Good thing I still have some of my birthday carrot cake from the weekend to console me. Although I’m slightly overdosed on cream cheese frosting by now, ha.)

  12. Sarahishealthy says

    I made this this morning, and I just had to come back and tell you how much it ROCKS! I used about 1 and 1/2 T agave, added a few cacao nibs, and otherwise I followed the directions as you wrote them. Wow, is it good! Thanks as always, for yet another gem of a recipe. I don’t know how you do it!

  13. Alex@Spoonful of Sugar Free says

    Hahaha….Katie it looks delightful! I just finished off my last slice of Birthday pie-chocolate banana cream pie with peanut butter chocolate crust….sooooo….I will make this next 🙂

  14. Emma says

    Mmmmmmm that looks AMAZING! I dunno if its just the photo or what, but its making me crave chocolate like crazy! Time for a chocolatey snack, methinks. Too bad my snack will probably be something boring like a plain old chocolate bar. I don’t have coconut butter :(.

  15. Little Bookworm says

    I am definitely bookmarking this recipe! 🙂 Favourite chocolate pairing = chocolate and mint. 😀 Chocolate and raspberries are nice too!

  16. Emily says

    How have mocha or chocolate hazelnut not come up?! Thank goodness I was here to comment. Did you ever post the skinny baby recipe or the cake batter milkshake recipe? I’ve been eagerly stalking your blog for them.

  17. Christin@purplebirdblog says

    This looks so perfect and decadent!! I made some carob coconut butter the other day, and I’ve been chipping out spoonfuls and savoring the melty goodness! 🙂

  18. Kathleen @ KatsHealthCorner says

    I absolutely ADORE Peanut Butter and Chocolate right now!

    I’ve been wanting to make your Single Lady Muffins. Do you think I could make it a Chocolate version with Peanut Butter as Frosting? You know, I may just make your muffins (in a larger batch) for my birthday coming up in a couple months! 😀


  19. Ash says

    Okay forgive me if this is a stupid question, but how big/how many slices does the whole recipe turn out to be? I don’t know how big of a dish to use…A pan seems quite big for this. Idk lol. I’m bad at estimating the size of recipes lol.

    • Chocolate-Covered Katie says

      Oh no, not a stupid question at all!! It actually doesn’t make very much… I like to make a double batch. But it depends on how big you cut it, so there’s not a specific # of slices it makes. I use a mini springform pan, but I like to make multiple batches at once, and I’ll put the leftovers in a tupperware container.

  20. Melomeals: Vegan for $3.33 a Day says

    I love chocolate orange.. with nutmeg and ginger.. so good!

    and chocolate mint.. and chocolate raspberry and chocolate lemon.. and chocolate pumpkin.. yeah.. I think I like chocolate!

  21. Babs says

    I’ve been gawking at that cake since you posted it, and now a raspberry one!!! YUM!!
    I plan to make it soon and report back.

    You do have fab recipes girl!!!

    I’d love to try an almond butter version.

  22. Averie (LoveVeggiesAndYoga) says

    Katie this is genius! I make raw vegan coconut oil chocolate (coconut oil, cocoa powder, agave) and this adds raspberries and makes a perfect quantity. I totally want to try this! Nothing goes better together than raspberries + chocolate.

    Well, what DOESN’T go with chocolate, after all? 🙂

  23. Les says

    Katie, I really want to make this. But coconut butter is so expensive in Hawaii! The locally made stuff is even more expensive than Artisana, which is $14. I guess I’ll have to figure out how to make my own coconut butter from real coconuts.

  24. nadia says

    omg this look amazing!! i have all the ingredients except coconut butter. do you think that blending the slightly larger coconut flakes (instead of shreds) would work to make coconut butter???

  25. Namaste Gurl says

    Mmmm, I made your banana- cocoa version the other day and ate for a snack. Not rich at all, compared to most processed, heavy baked goods out there. Ate the whole thing in fact and loved it 🙂

  26. Tara says

    I love chocolate orange! I can’t believe you don’t! I like almost anything with chocolate to tell you the truth. Though lemon or lime would probably taste weird… I’m not gonna knock it til I try it though!

  27. Alexandra (Veggin' Out in the Kitchen) says

    That looks WAY too good girl!!! How big of a cake does it make? I’m thinking it may just be my birthday dessert! (That or your healthier chocolate cake!) 😀

    Haha – my favorite chocolate combination is chocolate orange 🙂 But I completely agree that ANY chocolate flavor combo is the best (especially when it involves berries or mint…..or nut butter!)

    And thanks for your sweet comment on my blog!! As soon as I read it I thought, awww…. Katie’s too sweet to EVERYONE!! Really, girl, you are! 😀

    • Chocolate-Covered Katie says

      Aw, I only wish I could comment on other blogs more. I just feel so badly that y’all take the time to leave me sweet comments and I can’t return the favor as often :(.
      As for the cake… It actually doesn’t make very much… I like to make a double batch. But it depends on how big you cut it, so there’s not a specific # of slices it makes. I use a mini springform pan, but I like to make multiple batches at once, and I’ll put the leftovers in a tupperware container.

  28. Kelsey @ CleanTeenKelsey says

    Holy deliciousness! This looks amazing, Katie, and it is beautiful. 😛 I made some Coconut Banana Butter this morning, btw. It was my first time and it’s ah-mazing. I need to try this chocolate-raspberry version for sure! It’s just hard for me to part with a whole 4 tablespoons of my beloved coconut butter.. 😛

  29. Groff's Girl says

    I made your raw chocolate fudge cake, I add it to my overnight oats! I also made some orange/frapp balls, and dark chocolate espresso balls. NOW, I need to try this!! How much do you use to get such a nice huge piece of cake…Or what kind of pan do you use??? I think I also need to try your choco/rasp truffle oatmeal for breakkie tomorrow :):)

    • Chocolate-Covered Katie says

      Unfortunately, I can’t tell ya how much of the recipe I used to get the slice (but it looks much bigger than it is, because it’s a close up lol), because I usually make multiple batches at a time because it goes so fast! But I put some of it in a mini springform pan :). (Some of the rest just goes in a tupperware container and doesn’t look nearly as nice, but looks don’t matter, right?)

  30. Mary @ Bites and Bliss says

    Yumm yumm!!! I love chocolate raspberry along with choc. orange, choc. strawberry, banana, everything…

  31. Odette says

    Oh my gosh, Katie this looks fantastic! I love your blog and reading about all of your wonderful culinary creations- you are such an inspiration. I am definitely going to try this one- if I can get my meat-eating boyfriend to love something raw AND vegan, life will become even better:)

    • Chocolate-Covered Katie says

      Aww thanks, Odette!! All of my meat-eating friends who have tried this have loved it, but word of caution: use the maximum amount of sweetener if you’re serving it to people who are used to sickeningly-sweet desserts, or they’ll think it’s bland and not appreciate the distinctive tastes of the chocolate and berries.

  32. Lyza says

    I’ve never had chocolate with raspberries before…Usually only banana or peanut butter, or the three combined. This sounds absolutely heavenly 🙂

  33. Pure2raw twins says

    Yay for chocolate raw cake! Looks incredible! Coconut butter is amazing in raw desserts, so creamy and rich!

  34. Kiersten says

    I don’t know how I missed the banana version before, but I am totally making that. Maybe I’ll make both, or maybe I’ll combine the two? They both sound great.

    • Chocolate-Covered Katie says

      I think if you always indulge your TRUE cravings and eat intuitively, you’ll never feel deprived and want to gorge on massive quantities of “filler” foods like chips or twinkies. I really don’t know, but that’s how it seems just from observing the people around me… all my friends who are the thinnest (while still being healthy) are intuitive eaters, and still eat dessert, yet my friends who are “on diets” and never eat sweets are heavier. Also, eating every few hours helps. I eat some kind of snack-y sweet food at least three times a day, but it’s usually pretty healthy. Most of my chocolate-y recipes are sugar-free, and some even have fruit or healthy fats included.
      Yikes, sorry for the novel of an answer! And thanks for such a kind comment! 🙂

  35. Kali_Carys says

    mmkay, so first thing: this cake looks friggin’ amazing – & i love that it has the potential to be
    (following up from Twitter)

    chocolate combined with any of the things chocolate can be combined with i might be craving/have on hand to make fancier. i’m definitely considering it for this week’s potluck at my house of friends & lovers (well, just one of the latter) – espacially since we were lacking in vegan-friendly desserts last week.

    the catch is: the theme for this week is super-colourful food, & technically brown is on the no-list, so i might save the cake for another day (like next week). d’You have any thoughts on what an especially delicious & colourful Thing might be? doesn’t have to be a dessert or any other part of meal – just the colourfulest & tastiest.


  36. Disturbed says

    You know, what I deserve to eat this.
    I think I will make this sometime soon. Screw that ED voice. I am in recovery, and I deserve this.

  37. Sam says

    My favorite Jocalat flavor is Chocolate Hazelnut!

    This looks like a crazy amazing recipe. I have some raspberries in my freezer and I can’t wait to try this!!!

  38. Little Bookworm says

    Do you think this recipe would work if I put the mixture into cake cases and then put them in the freezer? Mini Chocolate-Fudge Cakes. 🙂

  39. Aska @ Finding My Happy Ending says

    Katie, you are absolutely genius at making indulgent desserts healthy! I love love loove chocolate cake and after I read this recipe I know I have to make it! I’m gonna try to make it with strawberries (since that’s what I have on hand right now). You’re adorable and I’ll definitely be revisiting your amazing recipes! 🙂

    • Chocolate-Covered Katie says

      Aww! Your comment made me smile so much!
      I love your idea to make the cake with strawberries… I know another girl used blueberries, and it’s made me really want to experiment with other berries besides banana and raspberries!

  40. Raechel says

    Another drool-worthy recipe, Katie! Any chance you have a crust recipe that might complement it nicely?

  41. Nixie says

    Hello Katie,

    I love all your pretty photos and tried two of your recipes tonight. First I made this one. I put the coconut oil in a pot, added the rasberries and cocoa powder, and mixed thoroughly. The rasberries had a hard time breaking down into the other ingredients, but I cooked and mashed until it started sizzling. Then I placed it in a glass container and froze. The coconut oil rose to the top, making a hard white cover, and underneath was the raspberry mush. NOTHING like the picture above! So disappointed 🙁 Where did I go wrong?

    The second thing I made was the cookie dough pops. I left out the butter, and placed them in the freezer. They came out looking just like the photo, but weren’t very sweet. The flour sorta over powered them. Any suggestions?

    Thanks! Nixie

    • Chocolate-Covered Katie says

      Hi Nixie,
      Unfortunately, I’ve never tried the fudge cake with coconut oil. I’ve only tried it with coconut butter. Others have said they have success with the oil, but I’d recommend the coconut butter!
      As for the cookies… what flour did you use? And did you use the optional white sugar?

      • Nixie says

        Hello Katie,

        Thanks for your reply! I used whole wheat pastry flour for the cookies. I did not use the optional white sugar, but did put a bit of agave in it. I realize whole-wheat is pretty over powering. It kind of gives them a sour taste. I see you suggest oat flour, but I didn’t have any on hand. I just picked up coconut flour though, so maybe I should try it with that?


  42. Nixie says

    Hey Katie,

    I did NOT omit the brown sugar. I’ll try oat flour next time. 🙂 Hope you are doing well. I check your blog daily to see what else I’d love to try. Keep up the good work. Also, what camera do you use? I need a better one for my blogging than my android phone (yikes!).

    Thank You,

    • Chocolate-Covered Katie says

      I use a Nikon D5000, but I’m not sure if the camera is all that great. (Or perhaps my photo-taking skills are to blame. They need a lot of work!) I usually have to edit my photos a LOT, post-shooting. I don’t know much about photography, but unless you’re a professional, I think any Nikon or Canon DSLR camera will be fine :). (Probably other brands are fine too, but most bloggers I know either have a Nikon or Canon.)

  43. Rebecca says

    So I made this recipe last night, and it was pretty good…but it was a lot more raspberry flavor than I expected and not much chocolate flavor. I had to sub in coconut oil for coconut butter. Is that why? How can I get it to be more chocolate-y? Also, mine wasn’t as fudge-y as yours. Is that because of the oil?

    Don’t get me wrong- it was still delicious, but I just want a little more emphasis on the chocolate!

      • Emily says

        I had the same problem! I was going to leave a comment saying that the raspberry flavour was really strong, sour and didn’t compliment the cocoa at all and was going to ask why, but we substituted coconut oil too so that must be it! I was so excited to try this cause my friend recently moved out and has no oven but we wanted to bake – and I’d made your strawberry pancakes before and they were AMAZING – so I thought this was the perfect opportunity to try out another one of your recipes, but I was really disappointed 🙁
        Obviously not your fault though, I’m sure it would’ve been much better if I just followed the recipe properly. I think next time I’ll either have to try the banana one (because I wouldn’t mind at all if it tasted like banana) or actually use coconut butter!
        Either way, I still want to try out more of your recipes because I’m always torn between my love for food and my want to be healthy, and your blog helps solve that problem!
        Just thought I’d take this opportunity to let you know I really admire you and your views on eating, exercise, and basically just life in general 🙂
        Keep it up because you’re inspiring even people like me on the other side of the world (I’m from Australia).
        Sorry about making this such a long comment, I tend to ramble a lot when I’m typing 😛

  44. Vikki says

    Hi I substituted 1 scoop of stevia powder for the agave (which we can’t eat), and it turned out fine. I also left the cocoa out of some of the mixture to give the kids a ‘white chocolate’ type of flavour. They thought it was great, and even recognised that it had raspberries in it.

  45. Mozzie says

    hi, thanks a lot for this recipe (and for the coconut butter recipe as well – i never thought that would be so easy to make it:) ) – this thing is just ADDICTIVE 🙂 my mum looked at me in the shop today and said – are you buying coconut AGAIN?.. well big bag of coconut is not something you can easily hide in the basket 😀 tomorrow i’m going to watch movies with a friend (she’s vegetarian), so i think she will like the fudge cake as well.
    and my secret ingredient – chocolate and… some chilli and cinnamon 😀 tastes great

  46. Anonymous says

    The first time I made these I didn’t blend the ingredients, just chopped & stirred everything in – not recommended. However, the second time I blended it and the texture/taste was COMPLETELY different and fabulous. So, smooth & creamy. I like to freeze them into mini cupcake pans – that way it’s a frozen treat on the go. No dishes! Oh and I sprinkle flax seeds on top to give it a nuttier flavor & extra fiber 🙂

  47. Anonymous says

    Also, have you done any recipes with marshmallows? I’ve adored them ever since I lived in Paris – apricot puree marshmallows are a dream I cannot seem to create in a “healthy” way.

  48. Ruth says

    oh my gosh! this recipe is amazing!!!!! I didnt mash it all the way because i got lazy but it still turned out so well!! although i used coconut oil and while i was gathering my other ingredients, the mashed raspberries turned hard! but they softened out again when i started stirring. also, it looked kind of raunchy when it was in the process but it turned out so amazing!!

  49. Christelle says

    Hi Katie! Just a few questions, do you put this in a pie dish to cool? How many pieces do you get out of it? The recipe doesn’t seem huge, so I don’t know if it only makes a couple servings or if you get a full pie out of it and also I know you don’t like pie crust, but could you use one for this?

    • Chocolate-Covered Katie says

      Hey Christelle,

      It’s definitely a small recipe. I usually make multiple servings at once! You don’t get anywhere near a full pie out of it. Oh, and you can basically put it in anything you want– a pie pan, a plastic container, a pie crust… even a popsicle mold!

  50. Ellie says

    My dad and I have been eating vegan for almost a year and until now I had been reverting to raging (un-vegan) binges to satisfy my junk food urges! Never again though; this is AMAZING! I made this and your ultimate brownie recipe this week and they both blew me away (I almost suspect someone snuck into my house and switched the mixtures while I wasn’t looking)! And the best part- they have the seal of approval from the rest of our non-vegan family!

    I’m daringly considering trying it with frozen raspberries as its a trick getting hold of fresh ones at the moment- not sure if it will be a flop?

    • Chocolate-Covered Katie says

      Your comment made me SO happy!!!
      And good news: frozen raspberries will work just fine! 🙂 I’ve used frozen before. Just be sure to thaw them before mixing with the coconut butter. And make sure you don’t get any pieces of ice in with the fudge, or it’ll be watery. (In other words, after they thaw, you can lightly dab them with a paper towel to get any ice off if needed.

  51. "Chef" Stewart says

    Hi Katie,
    As a never-recovering chocoholic, I am so glad I found your blog!

    I have been searching a while for a vegan chocolate torte recipe for my wedding anniversary dinner when I came across this. I have never made anything chocolate without many egg yolks, and I thought, how good could it be? So I made my own coconut butter in the blender, and then made this today and !!WOW!! It’s to die for! Rich does not describe it… I had to lick the bowl like a 3 year old… I will be making a vegan sweet raspberry cream sauce to top it with, and my wife will probably faint. Healthy and this good?!? You ROCK! Thank you so much! Next up: your brownies…

    PS: I used 1/2 dark cocoa – maybe too rich? Or maybe not! 🙂

  52. Nubia says

    OMG. I just made this for my dad’s birthday b/c he’s been exercising and eating healthier so I didn’t want to ruin our workout at the gym. I know he’s going to love it, my daughter (2 yo) has been licking the spoon and asking me for more. It’s amazingly tasty (and I’m no fan of raspberries)!

  53. Louie Van Nieuwenborgh says

    Wooow Katie, I really like the way you create all those ‘healthy’ recipes! 😀
    Today I’m going to make your chocolate fudge cake 🙂

    YOU GO GIRL !!

  54. kirsten says

    i just went to the grocery store earlier today and bought coconut (among many other ingredients) with your recipes specifically in mind. i cannot wait to make coconut butter and i really can’t wait to make this dessert. although i may opt out the raspberries for strawberries since that’s what we currently have in the freezer.

  55. L. says

    I’m on a sugar free diet for my arthritis (we’ll see if it works!), and so I replaced agave with stevia.
    I also didn’t have raspberries so I used cherries! 🙂 I’ve always wanted to know–do you buy a lot of organic food?? I am high-raw now (and juice feasting currently except for this cake LMAO) so I tend to since that’s the bulk of what I’m eating and that’d be a lot of pesticides to ingest on a daily basis, however I still buy some conventional things–especially avocados! They’re one of the best fruits you can buy conventionally because of their thick skins 🙂

    I also got impatient and just used shredded coconut powder instead of waiting for it to become a butter 🙂 And because I have a sub-par bella cucina blender I had to add water and the result was a decadent chocolate pudding!
    And I added more chocolate than you called for!!!! MUAHAHAHA I think I must realllyyyy love dark chocolate.

    • Chocolate-Covered Katie says

      I *try* to buy the dirty dozen organic (but I must admit that if organic asparagus is $7.99/lb I’m going with the non-organic!). I usually don’t worry about things like cauliflower, broccoli, bananas, and mushrooms (because I hardly ever see organic mushrooms). But I almost always will buy organic berries. I agree with you about the thick skins, which is why I don’t worry about bananas or things like that either.

  56. Rachel says

    I went to Whole Foods and could not find coconut butter. All I could see was Earth Balance “Coconut Spread”. Do you think this will work?

  57. Brooke says

    Hey Katie, I am so glad I found your website!
    I’ve been baking your foods for three straight days now, and I have been the most excited to try this recipe. I too couldn’t find Coconut Butter & I don’t have a blender- poor student, bear with me- so I used Coconut Cream Lite.
    Anyway, just tried a slice- YUM!

  58. Rachel says

    The coconut spread did not work very well for me. It turned out okay looks and texture-wise but tastes more like butter than anything else – I definitely won’t be eating a whole slice of it! But I have buttered a few slices of bread with it with much success. 🙂

  59. Britta says

    Wow, I just stumbled upon this blog as I was thinking about Christmas cookies. My husband and I follow the Primal Blue Print diet (for over a year now). We eat little to no grains and little to no sugar…needless to say, these recipes are going to be a diet-saver this Christmas! Do you have a Christmas cookie page? This is so exciting!!!

  60. Sherlock says

    Wish coconut butter was easier to get a hold of…but instead had to use coconut oil. This was pretty good. I’m sure it would have tasted even better with actual coconut butter. I’ll just have to keep looking.

  61. Ashley L says

    Is there something I could sub for the coconut? I’m dying to make this for Christmas but we have coconut allergies here.

  62. Jessica says

    I just made this with blueberries instead of raspberries. Oh em gee! 😀 New fave!!! I used it on top of my greek yogurt but I bet it would melt into amazingness on top of a bowl of oatmeal….

  63. Beth says

    This recipe catches my eye every time I visit your blog…my problem? Coconut gives me HIVES? What do you think I could substitute for the coconut butter?

  64. Rhiannon says

    Hi Katie! Can I just say, I LOVE your blog and am so excited to have found it!?
    I am currently doing the Daniel Fast, and it is a lot like the Raw foods diet, except you’re allowed to cook, but you’re not allowed to use sweeteners (Agave and honey included!) is there any natural way I could sub out the agave? Would it make a tremendous difference if I left it out all-together? Thanks so much!

  65. Carine says

    I wonder what would taste like if I added honey to substitute the agave… I’m not vegan, more of a “meatarian” than vegetarian, lol. So??? About honey?

  66. Emmy says

    oh my goodness – this recipe restored my faith in the existence of healthy desserts that don’t taste like cardboard and/or baby food! did you just mold it into the cake shape?

  67. tansy says

    hey Katie,
    I made this amazing dessert tonight and it is awesome. My only complaint is that it is so seedy from the raspberries. Is yours the same or do you do something to eliminate them?


    • Chocolate-Covered Katie says

      Hmmm… I never actually notice the seeds. Maybe it’s because I use frozen raspberries?

      As another idea, maybe try mushing the raspberries into a fine sieve to get the seeds out? I’ve heard of other recipes that call for this but I’ve never actually tried it.

  68. Carine says

    I have to tell that I used fresh raspberries and I also notice the crunchy seeds. I also tried to make the coconut butter by usind my bullet and it didn’t work. I never mentioned that my cake became pudding, it didn’t have the texture like the one in the picture. So, I’ll give one more try: I’m making a trip to the whole foods supermarket and getting the artisana butter, and I’ll buy frozen raspberries and see what happens.
    I want to ask Katie: what if I want to make a bigger cake? Let’s say in a 8X8 brownie pan…
    Have a good one!

    • Chocolate-Covered Katie says

      I definitely wouldn’t think making coconut butter could work in something like a bullet… it’s just not powerful enough.

      You need to freeze the cake to make it have a firm texture :). And yes, you can definitely make a bigger serving at once. I almost always do!

  69. Indra says

    Dear Katie,
    Help. Help! I have had the unsweetened coconut in my food processor for over an hour and it’s not coconut butter… still has those fine grains in it and on the very base of bowl is a microscopic layer of butter. Has anyone else had success with making it in a food processor? Or is it just that mine is not a great machine? After an hour I even tried adding 1 T of coconut oil to help it along….but I give up!
    Am I doing something wrong?

    • Vanessa says

      I had this happen to me too, and I also tried adding the coconut oil and it didn’t help. I think a couple of things can be factors in this-
      1. Not having enough in the food processor bowl. When I added MORE to my FP bowl, it turned, almost immediately!
      2. Coconut not being dry enough-try putting the puree on a dehydrator sheet, if you have one, and drying it out more. (I learned this when I tried to do fresh coconut, thinking MORE moisture would be better (it’s not. All you get is coconut puree, not butter 🙁 )
      3. Possibly too much humidity where you live?
      HTH a little!

  70. Ellie says

    Hi Katie,

    Firstly, I discovered your blog by accident and am now addicted! Everything I have made so far has been amazing! I’m far from a vegan but avoid sugar and all the bad carbs so this site has been incredibly helpful. You really have a gift and it’s very generous of you to share your talents!

    So I’ve just made this chocolate fudge in triple quantity and put it in a round dish (like the deep dish cookie pie). I want it to have the same texture as your picture (i.e. like cake, not frosting). Am I supposed to freeze it first, then thaw in the fridge before serving?
    Can I then re-freeze the remainder (because I made a lot!) and re-thaw in the fridge next time I want to serve it?

    Thanks CCK:)

  71. Erin says

    Hi Katie,

    I love your blog! This looks so great for Valentine’s Day. 🙂 Do you think I could sub carob powder for the cocoa powder and some stevia for the agave? Those are the only two ingredients I don’t have right now and I just wanted to see if I could use what I already have. Thanks! 🙂

  72. Matt Bray says

    Hey Katie, Your recipes are so awesome! You seriously need to get rid of the agave nectar though so we can keep it healthy.

  73. Ellie says

    This was amazing! My husband and I can’t stop eating it. I’m just wondering, have you tried it with cherries instead of rasberries? I’m wondering if that’s how I should make it next time…

  74. MBrando says

    MMMMMMMMMMMMMM. If this is heven or even hell, i don’t care. JUST TAKE ME THERE, where this and all of your stuff is served.
    YES, THANK YOU for all the lovely posts, recipes and this and that. Definitely a new fan you just got.
    Love the easy and quick to make stuff, and definitely like the “healthy” essence in them.
    THANK YOU!!!
    Keep it going like that, and i’m gonna die of all the good stuff :>

  75. Gretna says

    Is there something I can use to replace the coconut butter/oil.
    I’m allergic to coconuts, cashews and pecans.
    This recipe sounds super yummy and I want to take it to a friends birthday party.

  76. Debb says

    I just happened across your site frm a healthy living article that I subscribed to. I am soo excited to try the yummy looking recipes! I’ve also been forwarding the link to all my friends and relatives. Can’t wait to get crackin! Thanks for this

  77. Jaime says

    Unripe banana to avoid banana-taste…genius!!! Sure, I love bananas, but sometimes you want to bite into something good-for-you and know that no one will be able to explain WHY. If people try something healthy and taste banana…it’s a giveaway.

  78. Rose says

    Hi! Great blog! I just made this chocolate rasb fudge cake and it has a strong dark chocolate flavor. Is that what it’s supposed to taste like? I used unsweetened cocoa powder, wondering if I was supposed to use hot chocolate cocoa powder or another kind? Still very good but wanting more of a chocolate fudge taste. Thanks!

  79. Amanda says

    So i tried to make this today…what i came out with is delicious, but however not the form of yours. I made the homemade coconut butter and it turned out great! however when i went to melt it it just wouldnt melt. It started to brown! Therefore making my recipe sorta crumbly yet tasty! Any idea why this would happen? Maybe I didnt blend the coconut long enough?

    • Chocolate-Covered Katie says

      Unfortunately, it sounds like you burned your coconut butter :-?. You can’t heat coconut butter by microwaving it… it needs to be heated slowly, such as in a warm place or an oven that was hot but is now turned off, just for 5 minutes or so.

  80. Anna Banana says

    I was having a random late-night chocolate craving, so I wanted to make your chocolate bar pie… alas, I am out of tofu. So I made this using a mixture of raspberries and strawberries. I had to halve the coconut butter because I decided to triple the recipe. It came out as this amazing frosting-like substance, although admittedly I didn’t take the time to chill it. Perfect for eating with a spoon or topping brownies. Your recipes make me more creative with desserts and I love that!

  81. steph says

    I tried this and it was really really good! I couldn’t get the coconut butter to work though. I think the stuff I used was reduced fat.

  82. Jilly says

    You can buy coconut butter on – just FYI.

    Also many other ingredients needed for recipes can be found on there.

    I hate going to stores unless i have to (such as for fresh product), so Amazon is my friend!

  83. Sophie says

    Gahhhh, this looks so so so good. I’m planning to make it this weekend and then cut it up into little fudge bites. i’m so excited! I’d also like to try the mousse cake thing (please excuse my bad explanation) and the blondies. Actually, scratch that, i really want to try everything on your blog. It all looks so amazingly yummy.

    Keep up the good work Katie! I’m always checking back to your blog for awesome (and healthy) recipes

  84. Natalie says

    So I went to whole foods for coconut butter and they took me to coconut spread in the refrigerated stuff near the butter. And that’s what I bought… Is that what this recipe calls for or is it asking for something that should have been found near the peanut and almond butters?

  85. Anna says

    Hi Chocolate-Covered Katie! 🙂
    I was wondering if there is a substitute for coconut butter/oil that you know of. I have a brother who’s allergic to coconut, but I think he’d really like some of these recipes (he’s a big chocolate fan) 🙂 !
    I don’t really mind using regular butter, if that would work instead. If you know of any subs, I love to know them!
    Thanks for this website; also, again, if you DID write a book, I would totally purchase it. Just saying. (Hint hint) 😉

  86. Anna says

    Oh, I need to start reading the other posts first. Okay, you don’t have to answer that question.

  87. Bethany Ugarte says

    THank you so much for this recipe! I just tried it and am in love! I made my own coconut butter too! I added raw honey for sweetness (not much, about 1 teaspoon) and some coconut oil to make it extra smooth and creamy. the oil hardens nicely when cold! Thanks again! I love your recipes!

  88. Kelly says

    So good! I commented a few bites into mine that it was so rich and delicious that I would have to save the rest for later, as I was stuffed. “Me too!” my boyfriend announced, his mouth full of chocolate. “So decadent! I’ll put mine in the fridge too.” I finished the bite I was eating, stood up to collect our plates, and realized his was now completely empty and his spoon was part way into my unfinished piece! Apparently it was simply too good to be relegated to leftovers—don’t worry, I smacked his hand and rescued mine, and am currently debating the legitimacy of having it for breakfast. Thanks, Katie!

  89. Lisa says

    4 Tbsp of coconut butter has almost 400 calories! How many servings does this make? Even if it’s healthy fat, that’s a lot of my daily calories going to just dessert. Has anyone substituted one of the less calorie dense butters (like CCK’s banana or pumpkin butter creations) and had success? Or what about using avocado? I know OhSheGlows has some chocolate mousse desserts that use avocado as a butter of sorts.

  90. Bethany Ugarte says

    I take 5 TBSP of coconut butter each morning and I”ve lost 3 pounds! So don’t worry about it. Coconut has an effect on your metabolism and revs it up. It good for you. You really can ‘t take too much (of cours all in moderation)

  91. Veronica says

    You seem to have a lot of fans. Here comes another one! 🙂 Thanks for your lovely recipes! I will absolutely make the choc. raspberry fudge cake and more!


  92. Anonymous says

    Tried with peanut butter instead of coconut butter, like someone suggested, and it did not taste good at all. Invest in coconut butter!

  93. Julia says

    Katie, you probably don’t monitor this thread anymore but I just wanted to say, I made a mashup of this recipe and your chocolate pie recipe, and it’s changed my life in 24 hours.
    I blended together: Frozen raspberries + coconut oil + mori nu tofu + cocoa powder + a tiny amount of stevia to make the most amazing ice cream I’ve ever had. I’m not kidding when I say I had it for dinner last night (the discovery!), as well as for all three meals today (with different berries).
    I love your creativity and your recipes. Every single one I’ve tried has been delicious.

  94. Sophie says

    This, warmed up and with a little extra coconut oil (I omitted agave- fructose? No thanks!) is amazing as a sauce! Or drunk straight from a cup…. Not that that’s what I did….

  95. Kirsten says

    Wow. I just surfed over from Cookie+Kate (to one of your other vegan fudge recipes, orginally), and now I don’t know which to make first. But raspberries + chocolate? Yeah, it has to be this one. Yum!

  96. jennifer thiessen says

    Hi there love your site!
    I havnt been able to find and sugar free recipes as good as these!
    I was wondering if you can subsitute something for the coconut butter. Regular butter?

  97. Coley says

    I made this last night and WOW! Love it! It didn’t turn out as pretty as yours but boy is it good! One note I will make for next time: make sure your raspberries are thoroughly melted, not cold at all. Otherwise they will make the coconut butter hard and it won’t mix well. I have little coconut butter chunks in it, but it’s so good. I don’t mind 🙂

  98. Sandy says

    Hi Katie;
    Found your website awhile back and have been spreading he word ! What a blessing you are !
    Having a problem though, I can’t get the homemade coconut butter to melt. I heat it on the stove and it cooks and believe it or not it actually browns in the micro. What am I doing wrong ? ? ?


    • Chocolate-Covered Katie says

      If you live in a cold climate, try cooking something in the oven and then turn the oven off. As the oven is cooling down, put the coconut butter in for just a few minutes. It needs to be warmed but not heated, as it burns fast.

  99. Melissa McCown says

    I just tried this recipe. AMAZING! Really really rich. I got through about 4 bites. I made mine a little less sweet (like you prefer) and it turned out just perfect!!

  100. Lisa says

    THANK YOU for this incredible recipe!! I love the one with bananas as well, but this one makes me do a happy dance:) I actually made mine with a crust, using raw almonds, dates, coconut flakes, and vanilla, then topped it off with a coconut milk whipped cream. Everyone who tasted it was in heaven! Love your blog, keep these incredible recipes coming!

  101. Pam says

    I see that you use coconut oil and butter in the chocolate recipes. I am allergic to coconut. What would you substitute for coconut oil?

  102. Kim Aromando says

    I’ve been searching for 2weeks for a sugar free gluten free cake recipe for my daughters 12th birthday. She has a recent diagnosis of sensitivity to these things, and the only sweetener recommended by doctor is stevia. I baked a cake last week with gluten free flour,cocoa,stevia- inedible. Poor kid no bakeries bake like this in Stracuse, NY without a special order($$$$$). I am a very good cook. I am teachable. Help!! Is this cake Birthday Girl Worthy??
    Thank you

  103. Melissa says

    I have to disagree – I DO want to eat a humongous piece!!! It’s too good! I loved this! I had the banana version last night….I can’t decide which I like better – they’re both phenomenal!

  104. Kirsten says

    I replaced coconut butter with 3 tbs coconut oil and 1 tbs nut butter. It worked out alright, but I am definitely restocking on coconut butter because it is so much richer. If anyone is dying to try this and can’t wait to make a trip to the health food store though, the 3 to 1 coconut oil/nut butter ratio worked for me.

  105. audrey says

    I made this yesterday – 50g creamed coconut, 80g raspberries (completely defrosted), 15g cocoa. I simply mashed the berries with a fork in a small bowl, but because they were still cold I had to wait before I added the coconut. It seemed like a rich pudding or mousse 🙂 I put it in the fridge (I dont wanted to freeze it)… after 30 minutes it was still creamy, so I waited more hours – perfect! I sprinkled some shredded coconut on top for garnish. You are such a genius, Katie!

  106. idil says

    is the cake in the picture made of the measurements you’ve given? or did you double or triple it? 🙂 cause i feel like with that measurements, i’ll end up with a very very tiny one 😀

  107. Lee says


    I notice some of your recipes call for “very ripe” banana. Would I be able to substitute that for anything. How about pumpkin?

  108. Jill says

    hmm I tried to make this but I think something went wrong? It’s all flakey and crumbly, not at all moist and nice like your photo 🙁 I used frozen berries and defrosted them in the microwave, did they need to be really mushy and juicey maybe? i also didnt have agave, so i used honey, does it maybe need more liquid? Sigh I don’t know how to fix it, all I can think of is putting it in microwave to try to melt it and then mush it with a spoon 🙁

  109. maria says

    Wow, Just wow!
    This looks so amazing I can’t wait to try it.
    could I sub coconut butter for cocoa butter? I don’t have any coconut left and I want to make it today 🙂 xx

  110. Danielle says

    I made this, but subbed cherries since I didn’t have any raspberries on hand. It was so delicious! I split the mixture into 3 different muffin molds, so I have dessert for the rest of the week 😀 Thank you for your awesome recipes, Katie!

  111. Javonni says

    I just wanted to let you know I received your book on Valentine’s day. What a wonderful gift for myself. I know it was probably a lot of work putting this book together, but I can’t wait for a whole series. Thank you for all your wonderful receipes!

  112. Connie says

    Katie, your recipe page needs a “print” selection. Thanks for the chocolate-rasberry fudge cake recipe. I have to be gluten free and this sounds great.

    • Unofficial CCK Helper says

      Just highlight the recipe portion, press “control” and “c” to copy, then open a word document and paste. She apparently is also working on a design update that will include a print option soon. Hope that helps!

  113. Annette says

    I used 3 dropperfuls of NuNaturals Alcohol Free Stevia instead of the agave, and added some vanilla and walnut pieces. Turned out so good, I tried frozen figs (from our fig tree in the fall). I thawed about 2 cups of figs and blended for a few seconds to make a puree that had a few chunks in it – not entirely smooth. There was about 1 cup of fig puree. I added vanilla and 2 dropperfuls of the stevia since figs are so sweet. It was so good I could hardly stop eating it warm before putting it in the fridge to cool and set. I believe I like the fig version even better than the raspberry version.

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