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.
- 14 ounces or 400 grams of pitted dates
- 7 ounces or 200 grams walnuts [affiliate link]
- 1.5 ounces or 42.5 grams freeze dried mango (I used Tropical Traditions Organic Raw Freeze-Dried Mango)
- 1 teaspoon vanilla [affiliate link]
- 1/2 cup shredded coconut (I used Tropical Traditions Shredded Coconut)
- Water (you could also use coconut water)
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.
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!