Did you read my Bling! Bling! earring post? There’s a picture of me at PF Changs showing off a delicious chocolate “cake” with raspberry sauce:
I would eat that every day if I could. But alas, I’m sure it’s high in fat and sugar and NOT something that should be eaten other than for special occasions (like turning 40!).
I found a “healthy” option that is quite similar: Chocolate Raspberry Fudge Cake.
The Chocolate Raspberry Fudge Cake isn’t actually cake, I don’t even know how to best describe it other than saying it’s like a giant piece of chilled fudge. But it’s not your typical fudge. There’s no butter or oil, no sugar, no cream. So what’s it made of?
Coconut!
More specifically, coconut butter. Yep! You start out by making a creamy butter-like substance from unsweetened shredded coconut. It’s a process, a long process, I’m not gonna lie. But to eat some ‘guilt-free’ fudge dessert is sooooo worth it!
COCONUT BUTTER
■ 1 cup of unsweetened, shredded coconut
That’s all! Put it in a food processor or blender and blend away. It will initially become a gritty powdery type substance, then turn into a shiny substance that looks soft and creamy, but is actually still crumbly and powdery, but persist and after about 20 minutes (seriously) you will have a creamy peanut-butter type substance that holds together and is gooey! This will make about 1/3 cup of coconut “butter”.
DARK CHOCOLATE RASPBERRY ‘CAKE’
■ 2/3 c raspberries
■ 3 T cocoa powder
■ 4 T coconut butter
■ 1/16th tsp salt
■ 1 T splenda no-sugar (or regular sugar if your diet allows)
Assembly is simple- blend together, pour into a greased (I use coconut oil!) muffin pan, chill and freeze! When you are ready to serve, remove from the freezer and let thaw for 30 minutes or so. I like to top mine with fresh raspberries, dark chocolate sauce and whipped cream! YUM!
For a printable recipe, click here.
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