Sweet & Salty Fudge Bombs
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)
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!