Raspberries & Fudge Cake

In truth, I don’t really like raspberries. But at the time, it was raspberry-picking season and I happened across Chocolate-Covered Katie’s Fudge

Cake with a raspberry base.
And because my favorite local organic growers, Berry Patch Farm, had a few fruiting bushes left, I went. I picked.
I created. This:
  • 2/3 cup raspberries
  • 3 tbsp cocoa powder
  • 4 tbsp coconut butter or Homemade Coconut Butter
  • Scant 1/16th tsp salt
  • 1 t pure maple syrup (or a little stevia)


-If you don’t have coconut butter on hand–or just don’t want to spend the money to buy some from the health market (sorry, Katie!)–you can pulse 4 T shredded coconut in a food processor, adding in a little coconut oil or applesauce, if necessary. A somewhat crumby paste should start to form.

-Now place washed and thoroughly dried berries in food processor along with the cocoa, salt, and sweetener. Puree on high until a chocolatey paste forms. Stop to stir frequently.

-Transfer the mixture to a small dish. It should be paste-like, but easy to form into whatever shape you like. I opted for a traditional pie slice shape.

-Refrigerate for several hours, ’til firm. Or freeze. If you freeze for a longer period of time, say overnight (because you were thinking ahead to dinner the next evening), then allow a little thaw time before serving.

-Garnish with cream, berries, ice cream, nuts, or whatever your tummy desires.

-Final step: To really enjoy this treat, turn off the T.V. Sit down. Experience every bite.

3 thoughts on “Raspberries & Fudge Cake

  1. Pingback: Coconut FroYo | Collegiate Culinaire

  2. Pingback: Ice Cream Whoopie Pies | Collegiate Culinaire

  3. Pingback: Berrylicious Trifle | Collegiate Culinaire

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