bites - Sweet & Salty Fudge Bombs

By tinathorn

Ingredients

• 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)

Details

Servings 1
Adapted from theclothesmakethegirl.com

Preparation

Step 1

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.

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!