Saturday, July 9, 2011


Happy summer weekend to all my Healthy Honey's!  I am going to keep this short and sweet because we are enjoying yet another beautiful summer night under the stars.  Gearing up to have a camp fire.  I have my two fur babies at my feet waiting for me to get back outside:)
This recipe comes from Melissa at "Clothes Make The Girl."  These are a great TREAT.  When I say treat...I mean treat.  It is a healthier option for a treat, but still candy (because of the natural occurring sugars), and NOT an everyday food!  We save treats like these for special occasions and try our darnedest to limit ourselves to 1 or 2 doesn't always work, but we try:)


1 c whole pecans
1 1/3 cups pitted dates
1 teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder
to garnish: coarse sea salt, unsweetened shredded coconut (toasted or untoasted)
1. 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.
2. Add the pecans and process until the pecans are roughly chopped. You do not want pecan dust.
3. Wet your hands with water and shake off the excess, then roll the “dough” into 1-inch balls. Set on a baking sheet.

4. 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.)
5. Place fudgie babies in fridge for 30-60 minutes to firm up, then eat. 

ENJOY!  Eat Well & Be Happy!

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