Raw Chocolate Fudge Cake (or frosting)

By oakleyj

Ingredients

• 1/2 a medium, very-ripe banana (80g)
• 4 T Artisana coconut butter or Homemade Coconut Butter
• 2 T (or more!) cocoa powder (10g)
• scant 1/16 tsp salt
• optional: feel free to sweeten, if needed

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Blend everything together in your blender, food processor, or Magic Bullet. Spread into a container (or onto wax paper). Refrigerate overnight, or freeze for a few hours. The cake will keep in the freezer for weeks. Just be sure to thaw at least 20 minutes prior to eating. (Taste before eating, in case you wish to add sweetener.)
*A few readers have told me coconut oil will work in place of the coconut butter. But I have not tried it, and I would think you’d lose some of the richness. So try that substitution at your own risk.