Fudge Babies

Original Fudge Babies

(You can also use this as a Hot Chocolate Crust!)

• 1 c walnuts (120 grams)
• 1 and 1/3 cups pitted dates (220 grams) (I often use SunMaid dates, which are super-soft.)
• 1 tsp vanilla extract
• optional: 1/8 plus 1/16 tsp salt (I always add this.)
• 3-4 tablespoons cocoa powder (or even Dutch cocoa)

Blend all the ingredients, using a food processor, Magic Bullet, etc.  (No need to blend the dates first; I just blend everything all at once in a Cuisinart food processor.) Roll into cutey-pie little balls.  (Use plastic wrap if you wish, or smush it all together in a plastic bag so it’ll stay together better.) Or, if you want true brownies, shape the dough into bars!
For a crust: press the dough down firmly into a pie pan.
Version 2:

Hot Cocoa Fudge Babies

I’ve been toying around with the original recipe.  Here is my newest-favorite variation:
30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder.
Blend.  Even fudgier than the original!
(Add mint extract + cacao nibs and you’re in Wild Bar territory.
And if you leave out the cocoa powder, you have a homemade cashew cookie Larabar!)
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Let’s talk variations!
They have so much potential:

Fudge Baby Flavors:
For the current flavors, see Fudge Baby Flavors.
Flavors include chocolate-chip cookie dough, peanut butter, and even s’mores! (Shown above are girl-scout Samoas babies.)


http://chocolatecoveredkatie.com/2009/10/13/make-these-now/