Category Archives: Candy

Chocolate Gummy Bears

Honey Sweetened Chocolate Gummy Bears

Chocolate Gummy Bears

Okay, what are all these bears standing around for? Aren't they cute? I bought some silicone gummy bear molds a couple of weeks ago and decided it was time to try them out. This is a super simple recipe and you'll have delicious little chocolate gummy bears done in less than half an hour. Really, it's super simple.

First, let me give you some tips…
Tip #1: If your mold comes with a dropper, don't bother using it.

I thought when I saw it on Amazon, “How perfect! I can fill each little bear mold with the perfect amount of gummy mixture.” Well, what actually happened is the gummy mixture hardened up inside the syringe after just a couple of bears. So yeah. Don't use the dropper. It's still filled with gummy mixture as I type…

Tip #2: Don't wait too long to put the gummy mixture into the mold because once it starts to cool down you end up with a very interesting texture to work it. And I'll just stop right there. You do not want a description of the texture.

Tip #3: While the mixture is warm and runny, spoon it into the bears and mash it around with the back of the spoon. Then take a bowl scraper and scrape the excess mixture off the top of the mold. If you leave excess on the top of the mold, when the gummies harden there will be a super thin layer that you are going to feel compelled to pick off each bear. Well, maybe that was just me. Did you ever put Elmer's glue in the palm of your hand and let it dry, then try to remove it in one piece? I can't imagine having that kind of time on my hands nowadays.

Well, back to the recipe! You'll find a printable recipe at the bottom of this post.

Chocolate Gummy Bears

  1. Heat water in a small skillet until just beginning to boil.
  2. Add the gelatin [affiliate link], sprinkling slowly while you whisk, one tablespoon at a time.
  3. When the gelatin has completely disappeared, add the honey [affiliate link] and whisk.
  4. Add the cocoa powder [affiliate link] and whisk until completely mixed.
  5. Add the sea salt, if you wish.
  6. If mixture has cooled, heat briefly until it is thin and runny.
  7. Ladle spoonfuls of the mixture onto the silicone mold. Press the mixture around with the back of the spoon so that all crevices are filled.
  8. Place in the freezer for 10 minutes.
  9. Remove and pop the gummy bears out.

Enjoy!

This recipe made 50 bears, and there was some mixture left over. I would estimate that I could have gotten another 20 bears from what was left.

Did you get your copy of Chocolate Treats?

Chocolate Treats

White Chocolate Chip with Caramel Topping

Chocolate Layer Cake

And finally… here's what the Chocolate Gummy Bears were having a meeting about. Honey. What else do bears meet up for?

Chocolate Gummy Bears

Honey Sweetened Chocolate Gummy Bears
Author: 
Serves: 70 gummies
 
Chocolate Gummy Bears, sweetened with honey.
Ingredients
  • ⅓ cup hot water
  • 2 T. gelatin
  • 1 T. cocoa powder
  • 2 T. honey
  • 1 pinch sea salt, optional
Instructions
  1. Heat water in a small skillet until just beginning to boil.
  2. Add the gelatin, sprinkling slowly while you whisk, one tablespoon at a time.
  3. When the gelatin has completely disappeared, add the honey and whisk.
  4. Add the cocoa powder and whisk until completely mixed.
  5. Add the sea salt, if you wish.
  6. If mixture has cooled, heat briefly until it is thin and runny.
  7. Ladle spoonfuls of the mixture onto the silicone mold. Press the mixture around with the back of the spoon so that all crevices are filled.
  8. Place in the freezer for 10 minutes.
  9. Remove and pop the gummy bears out.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Peanut Butter Walnut Fudge

Healthy Coconut Peanut Butter Walnut Fudge

Coconut Peanut Butter Walnut Fudge

This is a variation spun from the Coconut Pecan Cocoa Fudge. Once again, this fudge is full of healthy fats, contains no sugar or artificial sweeteners and no chocolate! (When I first posted this recipe, I accidentally included cocoa powder [affiliate link] in the list of ingredients. That has now been removed.) I used peanut butter [affiliate link] but feel free to use your favorite nut butter in equal parts. This recipe is a great way to get in some healthy coconut fats while having a bit of a sweet treat. Keep this in mind as something to have for the upcoming holidays.

As I mentioned last week, I've never been much of a fan of fudge because it's just too sweet. I have to admit this fudge, made using 3 tablespoons of honey [affiliate link], is pretty darned sweet. I'd suggest if you are on GAPS (or just limit your intake of sweets) that you taste the mixture starting with less honey. Start with a tablespoon or less and add more to your personal taste.

The texture for this recipe before chilling will be similar to frosting. It will harden up very nicely in the refrigerator or freezer.

Please note the items with asterisks (*) below are affiliate links to the products I use from Tropical Traditions. If you are a new customer and purchase using my link, I will receive a discount coupon and you will receive a copy of their book Virgin Coconut Oil: How It Has Changed Lives and How It Can Change Yours.

Instructions

  1. Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
  2. The coconut cream [affiliate link] concentrate should be easy to stir, if not, warm gently on the stove top.
  3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
  4. Place in freezer for 15-30 minutes.
  5. This fudge must be kept chilled or frozen. It will melt at room temperature.

I used Pyrex 7210 *Amazon Affiliate Link which is 7″ x 5″ x 1.5″.


Healthy Coconut Peanut Butter Walnut Fudge
 
Ingredients
Instructions
  1. Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
  2. The coconut cream concentrate should be easy to stir, if not, warm gently on the stove top.
  3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
  4. Place in freezer for 15-30 minutes.
  5. This fudge must be kept chilled or frozen. It will melt at room temperature.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Pecan Cocoa Fudge

Healthy Coconut Pecan Cocoa Fudge (Honey-Sweetened, Dairy-Free)

Coconut Pecan Cocoa Fudge

Before we start, yes, you can have chocolate on GAPS. Dr. Natasha says, “I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone.”

I've never been much of a fudge lover. I think that's because most fudge is usually way too sweet. I mean, you may as well eat sugar from the spoon, sweet. Or maybe even worse than that. Maybe drinking warm honey [affiliate link] from the honey bear bottle (Amazon affiliate link). No wait, that's something my husband did as a child. I digress… and there's really no point in hashing over exactly how sweet fudge eaten in the past tastes because now I have a healthier fudge to eat.

I'll be honest with you… this is still pretty doggone sweet. You may be able to get by with less honey, you could definitely try and see how it tastes with only a tablespoon or less.

This fudge contains healthy fats. If you can't have butter, feel free to substitute with coconut oil [affiliate link]. It is something you can feel good about having once in awhile to tame your chocolate cravings. I used a 7″ x 5″ dish so you could easily yield 35 servings if you cut the fudge into 1″ square pieces.

The texture for this recipe before chilling will be similar to frosting. It will harden up very nicely in the refrigerator or freezer.

Please note the items with asterisks below are affiliate links to the products I use from Tropical Traditions. If you are a new customer and purchase using my link, I will receive a discount coupon and you will receive a copy of their book Virgin Coconut Oil: How It Has Changed Lives and How It Can Change Yours.

  1.  Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
  2. The coconut cream [affiliate link] concentrate should be easy to stir, if not, warm gently on the stove top.
  3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
  4. Place in freezer for 15-30 minutes.
  5. This fudge must be kept chilled or frozen. It will melt at room temperature.

I used Pyrex 7210 *Amazon Affiliate Link which is 7″ x 5″ x 1.5″.


Healthy Coconut Pecan Cocoa Fudge (Honey-Sweetened, Dairy-Free)
Author: 
Recipe type: Dessert, Fudge
Cuisine: American
Serves: 35
 
This fudge is not too sweet but hits the spot if you have a chocolate craving.
Ingredients
  • ¼ cup coconut cream concentrate
  • ¼ cup coconut oil
  • 1 tablespoon vanilla
  • ½ vanilla bean's worth of vanilla caviar, optional
  • 3 tablespoons honey
  • ½ cup pecans
  • 2 tablespoons butter
  • 3 tablespoons cocoa powder [affiliate link]
  • ½ cup shredded coconut
Instructions
  1. Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
  2. The coconut cream concentrate should be easy to stir, if not, warm gently on the stove top.
  3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
  4. Place in freezer for 15-30 minutes.
  5. This fudge must be kept chilled or kept frozen. It will melt at room temperature.

 

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pacific Island Pineapple Papaya Coconut Fudge Babies

“Fudge Babies” is a term coined by Chocolate Covered Katie. Her Original Fudge Babies are advanced GAPS legal (since they contain cocoa powder [affiliate link]). Katie compares these to Larabars. Okay, here's a confession… I've been cheating with Larabar's. Now many of the Larabar varieties are GAPS legal (if you aren't too worried about making sure your nuts are soaked*) and I've tried several. My favorite as it turns out is the Peanut Butter [affiliate link] Chocolate Chip… the chocolate chips contain sugar – and that's my cheat.

I've been having one or two bars a week, and they are not the same every single time. They taste okay/good but they are definitely not your 3 Musketeers or Hershey's Chocolate bar that comes out exactly the same way every time. Sometimes they are moister, sometimes they are drier. I tend to like them moister. Sometimes the bar breaks crumbles apart it is so dry.

And so I should tell you that these “babies” in my opinion are many times better than a Larabar, not to mention they are very likely more economical (I have not priced out the ingredients so I'm not 100% sure of that). I do like my own homemade much better than store bought.

The only problem with homemade is I either have to make one little bit every day, or have someone hide the rest from me so that I don't eat the whole batch at once.

Okay, you know, that's not really so true nowadays. I am so grateful to have my weight stabilized and I can pretty much eat what I want within the full GAPS menu, and not only can I eat what I want, I can eat as much as I want. And that is very important to me because I do not like portion control or calorie counting. Just let me eat in peace, thank you very much.

I think I probably just tell myself that I would eat them all at once in an effort to not feel so guilty buying one Larabar (they've been on sale $1.00 each) at a time from the grocery store. It's my little secret indulgence. Sometimes I just feel like I need a little reward to keep going. Maybe I'm sick and tired of grocery shopping and knowing I get to have a little treat just helps me get through the process.

All right, enough whining. These are pretty yummy and I hope you try them real soon.

Pacific Island Babies

Blend in a food processor or Magic Bullet [affiliate link] blender until ingredients are coarse. The resulting “dough” will be very sticky.

Form into balls.

Recipe makes 9 babies.

*One of the reasons one should soak nuts and grains is to remove phytic acid, which binds to iron and moves it out instead of your body being able to absorb it. I happen to be a person who tends to have high iron. I thought I might have hemochromatosis but it looks like I do not. I do have one gene that indicates I'm a carrier, however, so I may tend to high iron without getting iron overload.

Ironically for me, a grain-full diet most likely was helping to keep my iron levels down, that and the “bloodletting” that adult females experience on a monthly basis. My iron may be high since these are both not part of my life at this time.

All right, let me hear from you in the comments if you think you might try these yummy babies. 🙂

This recipe was shared at Motivation Monday.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

White Chocolate Peppermint Truffles

White Chocolate Peppermint Truffles

White Chocolate Peppermint Truffles

These truffles are rich and tasty, with a smooth texture and minty flavor. They are also low in oxalates. My original goal in creating this treat was to create a white chocolate version of my Chocolate Coconut Fudge Bites. Then I wondered if I could make them low oxalate as well. My curiosity was piqued recently when I read a blog post at Roo’s Clues which talked about how oxalates “…injure and kill the mitochondria” and it made me wonder if I should look more closely at avoiding oxalates. My friend Patty from Loving Our Guts has written a very informative post called What Are Oxalates? [Courtesy of Internet Archive] which will explain more in case you are also interested.

Since my friend Patty is practically an expert on oxalates, I asked her about twenty questions on Facebook one night to see if I could figure out how to make this recipe low oxalate. With her help, I was successful. Not only are these truffles low oxalate (Patty says they contain just over 1 mg oxalates per truffle) but they are minty and rich tasting.

Patty also introduced me to Be Young essential oils, as this is another way she has found to keep the oxalates low in the diet. I recently ordered Peppermint and Spearmint. This recipe includes four drops of the Peppermint oil and Patty says, “If you purchase them [essential oils] from a pure source like Be Young nearly all of them can be ingested and used topically. Some care should be used by pregnant women and on young children with some of the oils. Peppermint is one that can raise the blood pressure and cause contractions in pregnant women so a trial with just sniffing it is advised for pregnant women and those with high blood pressure and if it is too strong spearmint can be used in its place.

And now for the recipe!

White Chocolate Peppermint Truffles

  1. Warm coconut cream concentrate until it is the consistency of smooth peanut butter [affiliate link].
  2. Melt cocoa butter.
  3. Add coconut cream concentrate and cocoa butter to your food processor.
  4. Add sunflower seeds, shredded coconut, coconut flour, vanilla, salt, honey and 4 drops of peppermint oil. Be very careful that you only get four drops. I found it was best to drop the oil onto a spoon first so that I could be sure to count the drops. They dripped out of my bottle very fast.
  5. Blend until smooth. While the processor is blending, add the two teaspoons of water. This should cause the mixture to slightly ball up as it blends around.
  6. Using a teaspoon measurement, scoop 2 even teaspoons for each truffle. Mash together and roll between your hands to form a round ball. If you roll them too roughly they will fall apart so it’s best to mash them into shape firmly initially, and then gently roll into a ball. Yields 32 truffles.
  7. Roll in the remaining 1/4 cup of shredded coconut to decorate.

Alternately you may press evenly into an 8? x 8? square pan, lined with parchment paper. Sprinkle shredded coconut on top to decorate. Place in freezer for 15 minutes to harden. Cut into small squares. These are less time consuming and they taste just as delicious!

By the way, the squares are awesome straight from the freezer!  At the time of writing the post I had only frozen the balls and they were hard to bite into. The squares are hard but since they are thin they quickly warm in your mouth and are easy to chew. You get a burst of sweet mint with each bite. 🙂

White Chocolate Peppermint Truffles
Author: 
 
Ingredients
  • ½ cup coconut cream concentrate (aka coconut butter)
  • ¼ cup cocoa butter
  • ½ cup sunflower seeds
  • 1-1/2 cups shredded coconut + ¼ cup for decoration
  • 1 T. coconut flour
  • 1 t. vanilla
  • 1 pinch sea salt
  • 3 T. honey
  • 4 drops Be Young Peppermint Essential Oil
  • 2 teaspoons water
Instructions
  1. Warm coconut cream concentrate until it is the consistency of smooth peanut butter.
  2. Melt cocoa butter.
  3. Add coconut cream concentrate and cocoa butter to your food processor.
  4. Add sunflower seeds, shredded coconut, coconut flour, vanilla, salt, honey and 4 drops of peppermint oil. Be very careful that you only get four drops. I found it was best to drop the oil onto a spoon first so that I could be sure to count the drops. They dripped out of my bottle very fast.
  5. Blend until smooth. While the processor is blending, add the two teaspoons of water. This should cause the mixture to slightly ball up as it blends around.
  6. Using a teaspoon measurement, scoop 2 even teaspoons for each truffle. Mash together and roll between your hands to form a round ball. If you roll them too roughly they will fall apart so it’s best to mash them into shape firmly initially, and then gently roll into a ball. Yields 32 truffles.
  7. Roll in the remaining ¼ cup of shredded coconut to decorate.
  8. Alternately you may press evenly into an 8? x 8? square pan, lined with parchment paper. Sprinkle shredded coconut on top to decorate. Place in freezer for 15 minutes to harden. Cut into small squares. These are less time consuming and they taste just as delicious!

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chocolate Coconut Fudge Bites

Chocolate Coconut Fudge Bites

Chocolate Coconut Fudge Bites
In the coming week I have three “events” for which I am making something. Our staff Christmas party is on Friday, and I have agreed to bring my Pumpkin [affiliate link] Poppers (special request from my boss) and I am bringing chili so that I will have something to eat while I'm there. There are always the typical Christmas foods and dishes and there is not very much for me to eat so I need to bring my own.

On Wednesday I am attending a White Elephant holiday get together with a vendor which we deal with regularly at my job and I agreed to bring a dessert-type item. I think I'll be bringing these Chocolate Coconut Fudge Bites because chocolate is usually a winner.

On Tuesday I have been asked to make something special for our board meeting and I have not yet decided what that will be. I am thinking some kind of cookies – I'm leaning toward a sugar cookie type cookie, but of course it can't have sugar, maybe in the shape of a snowman. I was also thinking of some kind of Bundt cake/bread.

But for now, here is this recipe which I think you will like. 🙂

Chocolate Coconut Fudge Bites

Soak your cashews for seven hours. Drain, removing all water if possible (you may want to lightly press in a paper towel or cloth dish towel).

Add all ingredients to your food processor and blend until mixed well. My food processor is not high powered and the texture was left somewhat grainy.

Using a 1 tablespoon measuring spoon, scoop out level amounts. Roll into a ball with your hands.

Mix 1/4 cup of shredded coconut and 1/2 teaspoon cocoa powder together. Roll the balls in the mixture to form a decorative line, or you may cover them completely. The cocoa powder has a slightly bitter taste as it is not sweetened so I thought it would be better to just do a strip and also it looks like you decorated them!

Yields 27 bites.

 

 

Chocolate Coconut Fudge Bites
Author: 
Recipe type: Chocolate Coconut Fudge Bites
Serves: 27 bites
 
A sweet GAPS legal treat.
Ingredients
  • 1 cup raw cashews, soaked
  • ½ cup blanched almonds
  • ¼ cup coconut oil
  • 3 Tablespoons honey
  • 1 cup shredded coconut + ¼ cup, divided use
  • ¼ cup cocoa powder + ½ teaspoon, divided use
  • 1 teaspoon vanilla
  • 1 pinch sea salt
Instructions
  1. Soak your cashews for seven hours.
  2. Drain, removing all water if possible (you may want to lightly press in a paper towel or cloth dish towel).
  3. Add all ingredients to your food processor and blend until mixed well.
  4. Using a 1 tablespoon measuring spoon, scoop out level amounts.
  5. Roll into a ball with your hands.
  6. Mix ¼ cup of shredded coconut and ½ teaspoon cocoa powder together.
  7. Roll the balls in the mixture to form a decorative line, or you may cover them completely.
  8. The cocoa powder has a slightly bitter taste as it is not sweetened so I thought it would be better to just do a strip and also it looks like you decorated them!

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chocolate Turtles

Halloween Candy GAPS Friendly

Over the past almost three years I've created several GAPS friendly candy treats that would work great for Halloween. Here they are all in one place, I would love to hear if you get a chance to try any of these! I especially love the Sesame Chocolate Nutty Bites because they are wrapped and so festive looking!

Sesame Chocolate Nutty Bites made with sunflower seeds, sesame seeds, cashews, raw honey, walnuts [affiliate link], cocoa powder [affiliate link], almond butter [affiliate link], pumpkin [affiliate link] seeds, and shredded coconut.

Sesame Chocolate Nutty Bites

Coconut Peanut Butter Balls made with coconut cream [affiliate link] concentrate, shredded coconut, nut butter, raw honey and salt.

Coconut Peanut Butter Balls

Mango Coconut Date Ball Fudge Babies made with dates, walnuts, freeze dried mango, vanilla [affiliate link], shredded coconut.

Mango Coconut Walnut Date Balls

Coconut Almond Candy Clusters made with coconut cream (harvested from canned coconut milk [affiliate link]), raw honey, egg yolks, vanilla, almonds [affiliate link] and flaked coconut.

Coconut Almond Candy Clusters GAPS Legal

Banana Bread Fudge Babies made with dates, crushed banana chips, and walnuts.

Pacific Island Fudge Babies made with dates, coconut flakes [affiliate link], macadamia nuts [affiliate link], papaya, pineapple, walnuts, vanilla and coconut cream concentrate.

 GAPS Friendly Chocolate

Chocolate Turtles

Dark Chocolate with Pecans

Homemade Chocolate

You might also like Werewolf Fingers

Werewolf Fingers

This post was shared at GAPS Friendly Friday #16.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Mango Coconut Walnut Date Balls

Mango Coconut Date Ball Fudge Babies

Mango Coconut Walnut Date Balls

This is another variation of the “Fudge Babies” so named and created by Chocolate Covered Katie. The first time I made Fudge Babies were for my birthday in 2011, my second birthday while on GAPS. In addition to making several versions of Katie's, I created two of my own: Banana Bread Babies and Pacific Island Babies. This time I had ordered some freeze-dried  mango from Tropical Traditions* so I was anxious to see how they would work together.

These are rich and decadent tasting. I brought them to work to let my coworkers sample, and four of us split one of these doing a taste test. I brought them to a potluck later that evening and several people commented on how delicious they were.

This recipe only has five ingredients and is very easy to make. Please note, although I'm sharing grams, this recipe does not need to be exact.

For this recipe I used regular dates. They were firm and somewhat dry. As I weighed out the dates, I made sure that each one was free from its pit.

Mix the first four ingredients together in a bowl.

Divide the batch into fourths and place one fourth of the mixture into your food processor. Pulse until the dates are chopped into small pieces, about the size of a small pea. You may need to add 1 or two teaspoons of water if your dates are dried out like mine were as otherwise they just spun around in the food processor bowl. With a tiny bit of water the processor blades were able to grab hold of the dates and chop them. Remove and place in a different bowl. Continue with the remaining mixture.

Mix the entire amount together.

Measure out 1 Tablespoon and 1 Teaspoon for each Fudge Baby. I do this by dipping the measuring spoon into the bowl and pressing firmly against the side to get a solid measured amount. Drop onto a cookie sheet and using your hands press firmly into a tight, round ball.

Finally, dip the balls into shredded coconut.

These do not need to be refrigerated immediately and will stay firm at room temperature.

Yields 25.

This post was included at Fat Tuesday.

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.