Sweet & Salty Fudge Bombs

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Member since 2014
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Serves 32 | Prep Time 15 | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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.

3. Garnish!

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!

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