My mission is to tempt you with recipes for international cuisine that you can eat EVERY DAY to be strong, healthy, fit, and happy. So I usually shy away from paleo treats. However, I finally made my own version of the ever-popular fudge babies for a dinner party and decided the recipe needed to be shared. I used pecans for their mellowness and tender texture, Penzeys Natural Cocoa Powder so the fudge flavor would be deep and rich, and a touch of sea salt to balance the sweetness.
Make no mistake: These. Are Candy.
But there’s a place in life for candy… which brings me to my deal with you.
By reading this blog post you are tacitly promising to prepare these only on rare, special occasions, and only when you’re going to share them with friends. Those are my rules. If you accept these conditions, read on.
Makes approximately 32
1 c whole pecans or walnuts
1 1/3 cups pitted dates, about 16 dates
1 teaspoon vanilla extract
4 tablespoons Penzeys Natural Cocoa Powder
to garnish: coarse sea salt, unsweetened shredded coconut (toasted or untoasted)
1. Place nuts, dates, vanilla, and cocoa powder in the bowl of a food processor. Process on high until the mixture forms a paste. There’s a magic moment when it transforms from disparate ingredients into something smooth, glossy, and tempting.
2. Wet your hands with water and shake off the excess, then roll the “dough” into 1-inch balls. Set on a baking sheet.
Sea salt: Put a few tablespoons of sea salt on a plate and dip the top of the fudge bombs into the salt. You want just 3-4 grains to stick to the top.
Coconut: Put a few tablespoons of shredded coconut on a plate and roll the fudge ball in the coconut, pressing it into the sides of the ball with your hands. (To toast coconut, spread it on a baking sheet in a single layer and bake at 350 for 5-15 minutes. Check it every 5 minutes to stir and make sure it’s not burning.)
5. Place fudge bombs in fridge for 30-60 minutes to firm up, then eat. But just one. Or maybe two. Share with friends!
These Fudge Bomb photos are the first test shots Dave and I took with our new camera and photography set up. My jobs are recipe development, cooking, and styling – Dave’s on lighting, shot composition, styling, and photography. Here’s a shot of the creative genius at work:
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