Tasty Little Fudge Balls
Last night I was perusing Amazon for the newest in free ebooks, something I do at least 2 to 3 times a week. You never know what you will find, often books are thrown up for free for a day, or a week. It helps authors get noticed, but also get reviews. (Btw? I post many finds on my Facebook page for my personal blog, GazingIn, for hiking and outdoor ones, check our Facebook page for FreezerBagCooking).
I came across 30 Healthy Desserts You Can Eat Every Day and due to my love of raw desserts picked it up.
The desserts are luscious, be it for home or on the road, there are plenty of choices. The fudge ball section is perfect for hiking trips. Raw balls like this carry well in a lightweight sandwich container (such as Glad or Ziploc ones). They get soft in super hot temps, but hey, it is fall! Perfect time for them. And more so, don’t feel you have to commit to fully raw. Use what you have on hand. Don’t have raw almond butter? Use natural peanut butter. No raw cacao powder? Use unsweetened cocoa powder. Simple and adaptable.
Basic Recipe Fudge Balls (As adapted)
- ½ cup dates, pitted, preferably Medjool
- ½ cup nut or seed butter (raw or not)
- ¼ cup unsweetened cocoa power, raw cacao powder or carob powder
- ½ tsp pure peppermint extract (if desired) or vanilla extract
For rolling in:
- ¼ cup finely ground Shredded Coconut Unsweetened
Process the date sin a food processor until smooth (it will ball up). Add in the nut/seed butter and cocoa/cacao powder, process till mixed, scraping as needed. Add a pinch of fine sea salt if desired and flavoring, process in.
Make 1 Tablespoon balls (a 1 Tablespoon Disher works well), roll in hands to pack and smooth out. Roll in the coconut if desired (I rolled half in, left half plain). Store in the refrigerator tightly sealed. Carry in a light hard-sided container in your pack.
Makes about 12 balls.