Sweet & Salty Fudge Bombs
- Yield: 32 pieces
- 1cup whole pecans
- 1 1/3cups pitted dates (about 16)
- 1teaspoon vanilla extract
- 4tablespoons Penzeys natural cocoa powder
- coarse sea salt (to garnish)
- unsweetened shredded coconut (toasted or untoasted, to garnish)
- Place 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.
- Add the pecans and process until the pecans are roughly chopped. You do not want pecan dust.
- Wet your hands with water and shake off the excess, then roll the “dough” into 1-inch balls. Set on a baking sheet.
- 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.)
- Place fudge bombs in fridge for 30-60 minutes to firm up, then eat. But just one. Or maybe two. Share with friends!
Melissa Joulwan is the author of the cookbook Well Fed: Paleo Recipes For People Who Love To Eat and the blog The Clothes Make The Girl, where she writes about her triumphs (and failures) in the kitchen, the gym, and life. She specializes in creating paleo recipes of her favorite international foods so eating healthy is never boring.