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RAW CHOCOLATE CHERRY FUDGE CAKE RECIPE

By on November 22, 2021
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By The Rawtarian

This chocolate cherry fudge cake recipe is a delightful frozen treat. Cashews and coconut oil are key ingredients in this popular recipe.

PREP TIME
15 min

TOTAL TIME
2 hours 15 min

SHELF LIFE
1 week in freezer

SERVINGS
12 servings

EQUIPMENT
VitaMix Blender

Found in: Raw Cakes, Cookies and Bars, Christmas, Birthday Cakes, Jaw-Dropping Desserts

INGREDIENTS

CHOCOLATE FUDGE BASE

  • 2 cups cashews
  • 1/2 cup honey (or maple syrup or agave nectar)
  • 1/3 cup raw cacao powder
  • 1/3 cup lemon juice
  • 1/3 cup coconut oil
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons water

CHERRY TOPPING

  • 2 cups cherries (pitted)
  • 1/2 cup dates
  • USE METRIC / 12 SERVINGS

Recipe Directions

  1. Throw all chocolate fudge base ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won’t move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it’s very smooth, like a creamy chocolate fudge with no cashew chunks at all.
  2. Pour chocolate fudge mixture into the final pans/molds and place in freezer (to let them firm up a bit while you are making the cherry topping).
  3. To make the cherry topping, throw the cherries and dates into your high-speed blender. Blend until nice and smooth. P
  4. Hopefully your chocolate fudge base has firmed up a bit in the freezer (15 mins or so?), now use a spoon and plop the cherry topping onto the chocolate filling and smooth it out with the back of a spoon.
  5. Place recipe back in freezer. Freeze until it reaches the desired (firm) consistency (5 hours or so!).
  6. Store in freezer at all times. To eat, just open the freezer, slice and eat immediately.

The Rawtarian’s Thoughts

Although this recipe looks fancy, it’s actually quite easy. All you need is a blender!

If you don’t have cherries, you can use strawberries instead. In these pictures, I used frozen pitted cherries. Frozen berries will be harder to blend, but will work fine. (Refrain from using raspberries though, since they have so many little seeds your topping will be gritty.)

The biggest question mark will be deciding what kind of dish or molds to use. If you don’t have a lot of kitchen gear, you can just get a big brownie pan, cake pan or pie dish and dump the entire recipe in it (first the chocolate base, then add the cherry topping on top about 10 minutes later). Then freeze, and slice once frozen like a big cake. Easy!

As you can see in my pics, I made a few different sizes of cherry fudge cakes, from a little “cake” (using a mini springform pan) to two smaller versions using silicone molds (medium square molds and tiny round molds). I actually prefer the tiniest “bites”, because they’re a nice little snack in a small portion. Also, a tip if you’re using silicone molds, just fill them up and leave them in the freezer in the molds. Then pop them out of the molds just before eating.

One last note, these will melt really quickly so you must eat them frozen.

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rawtarian_avatar

Laura-Jane is The Rawtarian, a passionate raw vegan. What is a “raw vegan?” A raw vegan is someone who eats only raw fruits, vegetables, nuts and seeds–none of which are ever heated above 105F (40.6 Celsius). That’s it. Raw vegan recipes include cookies, brownies, cakes, crackers, macaroni and cheese, cheesecake, and more. All made from fruit, vegetables, seeds, and nuts. No bread products, no dairy products, just raw, natural ingredients! There is a whole movement of “raw vegans” (or “raw fooders”) who invent and share creative raw food recipes. Raw vegans prepare recipes using blenders and food processors instead of ovens and microwaves! ”Like” The Rawtarian on Facebook, and visit her for more great recipe ideas at therawtarian.com

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