Raw Chocolate Raspberry Mini Fudge Cake

I totally agree – choc/orange is no good! I like choc/mint, choc/PB, choc/banana.

“3. Don’t like coconut? The recipe has no coconutty taste whatsoever.” THANK GOODNESS!!!!!!!!!!! 🙂 🙂 🙂

OMG your photos today. Wow!
🙂

Omg, this looks fantastic!!! This recipe and the fact that I have been having recurring dreams of my purchasing it, means that I need to get myself some coconut butter!!

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!

=)

Another great looking dessert. 😀

Really good pictures!!!

My favorite chocolate flavor is DARK chocolate! LOL! Next best would be with creamy peanut butter! Your pictures always make me hungry…even when I’m completely full! 🙂

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!

Yum! Chocolate PB is probably my all time fav, but chocolate-mint, raspberry, and coconut are up there.

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.

Oh my goodness–with a rave review like that I definitely have to try this. Your favorite recipe ever? It must be AMAZING! 🙂

chocolate and raspberries, one of my favorite combinations! i do want a humungo slice. 🙂

chocolate pb is def my favorite!

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.

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! 😀

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 :):)

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

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.

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.

thanks!

Made this tonight for dessert. Delish!

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

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

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!

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.

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 🙂

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?

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?

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 !!

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.

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!

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

Oh and with almonds instead of walnuts.

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:)

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

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.
SOOOOO GOOOOD.
THANK YOU!!!
Keep it going like that, and i’m gonna die of all the good stuff :>

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

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!

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

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) 😉
-Anna

can i use cocoa butter instead of coconut.

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.

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!

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 🙂

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 😀

I..think I love you.

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 🙁

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!

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.