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.
  • 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.

Recipe Photos

Nutrition Facts

Nutritional score: 67 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Protein, Iron, and Riboflavin.

Amounts per 83 g (3 oz) suggested serving

NameAmount% Daily
Calories 252 10 %
Protein 5 g 9 %
Fat 16 g 20 %
Carbohydrates 26 g 8 %
Dietary Fiber 2.5 g 8 %
Sugars 18 g
Calcium 31 mg 3 %
Iron 2 mg 15 %
Sodium 5 mg
Source: The Rawtarian, USDA

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Comments and Reviews

All

42 votes
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Switching up the fruit is a great idea. Yum!

147 votes
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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

Top Voted
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Good subbing! Glad you like them!

53 votes
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Amazing! What my son had for his first birthday cake! Thank you!!

Posted from The Rawtarian's Raw Recipes App

32 votes
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Aw, that's wonderful, Aimee! :)

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I made this for a dinner party recently...amazing! This will be a regular on my dessert menue.

Posted from The Rawtarian's Raw Recipes App

39 votes
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Rebecca, I love these, too, I must admit!

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A Chocolate-covered Cherry brownie with a frozen twist! Simply delectable! I cannot stop eating! Whoa, Lisa!

Super easy to make. Next time I am going to try strawberries with the chocolate base to switch it up a bit, but really, this is phenomenal!

Well done!

34 votes
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Strawberries would be super good, too!

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Can one use MCT oil, or just raw coconut oil melted. Thank you.

Posted from The Rawtarian's Raw Recipes App

26 votes
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Hi Jane,

I have no idea what MCT oil is? Raw coconut oil melted is what I use.

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MikeCowland's Review

Raw chocolate cherry fudge cake recipe
5
5 out of 5

So good. So dang good. Avy loved it too. Love the guilt free desserts you come up with!

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Guilt, what guilt? lol

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CindyJ's Review

Raw chocolate cherry fudge cake recipe
5
5 out of 5

Wow! Is this delicious! Just made it a couple hours ago and couldn't wait so sampled it. Really, really flavorful and healthy dessert. Thank you so much - it's going in my recipe book!

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So glad you enjoyed Cindy :)

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Laura Black's Review

Raw chocolate cherry fudge cake recipe
5
5 out of 5

I love raw dessert recipes. I am always amazed at how easy they are to make and so delicious. This one looks wonderful. I've got everything but the frozen cherries, which I've added to my shopping list. Thanks for inspiring us! :)

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You are so very welcome, Laura! :)

29 votes
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Would almonds work instead of the cashews?

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Hi Corrina, no sorry, the cashews are way creamier than almonds, so almonds won't work the same at all. Macadamia nuts would be okay though

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This seems absolutely fantastic, but I'm severely allergic to lemons and other citrus fruits. Is there a good substitute or should I just use water?

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Hi Aspidistra, water instead is fine -- it just won't taste quite the same (the lemon gives it a tiny sour/tangy/acidic kick). It will still turn out well though

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These are so easy to make and so delicious - my boys just love them! I used frozen cherries and it turned out great.

Posted from The Rawtarian's Raw Recipes App

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Glad you and your boys enjoyed, Tami! :)

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This is DELICIOUS! I made just the cake part and added a cup of cherries to it instead of making the frosting. :-) Mmmmm

Posted from The Rawtarian's Raw Recipes App

32 votes
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You like your cherries, Brittany! Glad you love this recipe! :)

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