Friesencold

I know, I know, I already wrote about Fudge Babies here, but I really wanted to get the recipe typed up on my blog to make it easier for everyone to reference. Plus, since that last post, I’ve made the Chocolate Chip Cookie Dough Babies (a variation of the Fudge Babies) and they are just as amazing.

You’ll see I’ve listed some of the ingredients by weight as well (just as the creator of this recipe did on her blog). It is hard to know exactly how tightly to pack the dates to yield the precise measurement, but 230 grams is always 230 grams. I love my little kitchen scale and use it regularly for precise food measurements, so it is definitely worth the investment. I even dropped my scale off the kitchen counter a while back, and it no longer worked. I took it back to Bed, Bath & Beyond, where I had purchased it, told them what happened (my fault), and believe it or not, they happily let me trade it in for a new one. Here’s the exact one I have.

Recipe 27: Fudge Babies

1 cup raw walnuts (120 grams)
1 1/2 cups pitted dates (230 grams)
1 teaspoon vanilla extract
4 Tablespoons cocoa powder

Chop/blend all ingredients in a food processor. Roll into little balls. Makes 24.

Recipe 28: Chocolate Chip Cookie Dough Babies

1/2 cup raw cashews (60 grams)
1 cup pitted dates (160 grams)
2 Dove dark chocolate miniatures (16 grams)

Note: I changed the chocolate part of the recipe a little bit; if you prefer to see the Chocolate-Covered Katie version, click here.

Chop/blend cashews and dates in a food processor. You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Roll into little balls. Makes 16.