9Chocolate Fudge Cake
Ingredients:
1/2 a large, very-ripe banana
2 T (or more!) cocoa powder (10g)
4 T Artisana Coconut Butter, or Homemade Coconut Butter
scant 1/16 tsp salt
5 drops pure peppermint extract, or more if desired
optional: cacao nibs, fresh mint leaves
optional: feel free to sweeten, if needed
Preparation:
- Blend all ingredients (except the optional cacao nibs) together in your blender, food processor, or Magic Bullet. Stir in your cacao nibs, if using.
- Spread into a container, or onto wax paper. (Side note: this recipe makes a small cake. If you want a normal-sized cake, feel free to double or triple the recipe. It’s so good, you’ll want to do this anyway!)
- Refrigerate overnight, or freeze for a few hours. (If you wish to use this recipe as frosting, there’s no need to refrigerate.) 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.
