Overview

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
  • Suggested Servings

    12 servings
  • Shelf Life

    1 week in freezer
  • Equipment

Ingredients

Nutrition Facts

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. 
  • 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

By The Rawtarian

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.

Nutrition Overview

B+grade
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Protein, Iron, and Riboflavin.

Printable Recipe (PDF)

Feature available to Members.. Join today to unlock instantly.

Photos

Comments and Reviews

Top voted

148 votes
+
Vote up!
-
Vote down!

Wow, so easy! Is there something you can sub coconut oil with? I have an allergen to it.

124 votes
+
Vote up!
-
Vote down!

I used apple cider vinegar since I ran out of lemons. I used frozen cherries and I put them into small paper liners that fit in a mini muffin pan - they were like little chocolates! Delicious!

Posted from The Rawtarian's Raw Recipes App

116 votes
+
Vote up!
-
Vote down!

Yum! My husband loves this. I will definitely try with strawberries and/or raspberries next time. I dusted the top with coconut palm sugar.

All

59 votes
+
Vote up!
-
Vote down!

Thank you! It's a winner, really chocolatey and fudgey, I used frozen mixed berries, delicious!

55 votes
+
Vote up!
-
Vote down!

Mmm, good idea, Bec! :)

59 votes
+
Vote up!
-
Vote down!

I have fructose malabsorption so I cannot used dates (or most dried fruit to be honest) What could I sub instead?

54 votes
+
Vote up!
-
Vote down!

Hi! I know what you mean, I have a good friend who has FM. She has taught me to consult the "Farting Pear" website to see what she can eat.

The dates are only used in the topping - they help to thicken and sweeten the cherry topping. To thicken, you can use chia seeds. (Maybe 2 tablespoons in the blender.) And for sweetness, if you can use maple syrup or honey or agave nectar (or maybe even you can use regular sugar? My friend can). Sweeten to taste

Hope this helps Martine!

81 votes
+
Vote up!
-
Vote down!

All these recipes look so good, but my son is allergic to cashews. Would it taste the same using almonds? or is there another nut I could substitute for cashews? Love your site, it has so many yummy recipes!!

74 votes
+
Vote up!
-
Vote down!

Hi Adrianne,

1. You may find this podcast helpful: https://www.therawtarian.com/rfp05-nut-substitutions (you can download it in iTunes - look for "raw food podcast" - episode 5)

2. Generally, these groups of nuts can be substituted for one another:

creamy nuts: cashews, macadamia nuts, pine nuts, etc.
flour-like nuts: almonds, sunflower seeds, hazelnuts, pumpkin seeds, etc.
oily nuts: walnuts, pecans, etc.

3. In this recipe, the only thing you can use is cashews or macadamia nuts

88 votes
+
Vote up!
-
Vote down!

Made this today, and It was so good! I soaked the cashews and dried dark cherries, this made the dish really creamy. I love your FB page and website ;)

82 votes
+
Vote up!
-
Vote down!

Ooh, thanks for the pic. It looks delish! And thank you! :)

96 votes
+
Vote up!
-
Vote down!

I made this using raspberries instead of cherries and it turned out soooo yummy!

Posted from The Rawtarian's Raw Recipes App

86 votes
+
Vote up!
-
Vote down!

Hi Amber,

Nice substitution! Glad it turned out well for you :)

89 votes
+
Vote up!
-
Vote down!

I absolutely LOVE the chocolate fudge base, and decided to experiment with the topping which I used your recipe for raw white chocolate bars (which I love) I waited for the base to freeze enough so I could press down the white chocolate! Just finished and they're in the freezer...Can't wait to try! I vote both recipes a 5/5 so I'm guessing it'll be great!

93 votes
+
Vote up!
-
Vote down!

YUM Annie!!! Did they go well together?

148 votes
+
Vote up!
-
Vote down!

Wow, so easy! Is there something you can sub coconut oil with? I have an allergen to it.

Top Voted
87 votes
+
Vote up!
-
Vote down!

I'm not much of a coconut fan so I have been substituting Earth Balance Shortening for coconut oil and it has been working for me. I'm not sure if it is organic. I use the organic buttery spread and I'm assuming... I am just starting to make these types of treats and just checking out the raw recipes so I am ignorant of any 'rules' that might prevent use of such an item if there are any. Please forgive me if so. I will learn :-)

84 votes
+
Vote up!
-
Vote down!

Hi Becky,

Thanks for your comment. Shortening is not raw, but I'm glad it has been working for you. I have never used it myself

Show more

Leave a Comment or Review