Mmmmmm…. Just looking at this picture makes me want some of this super chocolatey fudgey cake! I have been making this recipe by Katie (her photo above) for some time now and we usually have it at least once a week. It is sooo delicious and the best part….HEALTHY! OMG I know can you even believe it? I couldn’t at first. The first time I made it I expected it to taste horrible but to my surprise it was very chocolatey and delish!
However, this recipe calls for coconut butter. I know… I didn’t know what it was either. I use a lot of coconut OIL in my cooking but never had I seen coconut Butter. The only one I have ever seen or found is this one by Artisana. This is sooooo gooood and creamy. I have recently started making my own coconut butter since buying the Artisana one can get a little pricey, especially since I use it so much. See below for how to make your own coconut butter.
Homemade Coconut Butter
- half a pound shredded unsweetened coconut (Bobs Red Mill brand does NOT work)
– blender or food processor
Place coconut in food processor or blender and allow it to run anywhere from 15-20 minutes. I’ve heard of it taking up to 30 minutes. Scrape down the sides if coconut rises up. THATS IT! Super easy!
Raw Chocolate Fudge Cake
-1/2 a medium, very-ripe banana
-2 Tbsp. (or more!) cocoa powder
-4 Tbsp. Artisana Coconut Butter or Homemade Coconut Butter
-scant 1/16 tsp salt
-optional: feel free to sweeten, if needed (I use stevia)
Blend everything together in a food processor. Spread into a container and refrigerate overnight or freeze for a few hours. Voila! Easy peasy!
*This recipe makes a very small amount I usually double or triple this recipe. Also, sometimes if I don’t want to waste all my coconut butter I use half coconut butter, half coconut oil.