Fudge Baby Reader Recipes, Photos, and Links

Like the looks of these Raw Sticky Buns?  You’ll have to go to Danielle’s blog to get the recipe.

Go on, go!

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Hela’s St. Paddy’s Day Babies!

When she sent me this email, it made my day so bright.  Bright green, that is .

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(Above, cocoa fudge babies, some of which were dyed green in honor of the holiday).

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Tobi’s Cream-of-Coconut Babies

1 cup almonds – roasted
1/2-3/4 cup dates (I need a scale, but in the meantime it was tightly packed and roughly between 1/2 and 3/4 cup)
1/2-3/4 cup coconut milk (approximately equal amount as dates)
1/2 cup shredded unsweetened coconut (I used an organic reduced fat type)
2 T cocoa

I soaked the dates in the coconut milk overnight. Toast raw almonds in oven. Grind almonds in food processor, add soaked dates including coconut milk, and process until ‘baby’ texture. I split the dough into 1/2 and added the cocoa to one half for a chocolate version. These turned out delicious!

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The Fudge Baby Milkshake

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Have you seen Maggie‘s blog yet?  This artistic girl certainly has a way with a camera.  Check out her blog; you won’t be sorry!  Or visit her Etsy shop for cute vintage items!

And she’s smart too: She had the brilliant idea to blend two fudge babies right into a protein shake.  Maggie, Harvard is calling .

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Leah’s Kentucky Derby Pie Babies

Derby pie is a pecan or walnut pie with bourbon and chocolate chips–so I made babies with:

80g dates

30g pecans

about 15g vegan semisweet chocolate chips

and a splash of bourbon vanilla extract.

Yum. Highly recommneded.

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Janani’s Carrot Coconut Cake Babies

• 1 cup shredded carrot (or about 1 large carrot)
• heaping 1/2 cup dried coconut
• 1/2 cup dried mango (chopped into pieces)
• 1/4 dates (or substitute half a banana for banana carrot cake!)
• 1/2 cup nuts or seeds of your choice (I used half flax, half walnuts)
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp cardamom (or to taste)

Put it all in a food processor, whir away, and then shape as you like!

Note: If you use bananas instead of dates, do make sure to eat them more quickly, and store them in the fridge no matter what.

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Ruby Red’s Mexican Hot Chocolate Chip Babies

-40 grams medjool dates, pitted

-15 grams raw cashews

-tiny handful chocolate chips

-1 teaspoon Mexican hot chocolate mix (vegan, of course)

-pinch sea salt

Blend dates, cashews, and chocolate chips in a food processor.  Mix in a small bowl with the salt and hot chocolate mix.  Roll into 4 balls and enjoy (possibly with a little glass of hemp or soy milk).

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Melanie’s I Dream of Tahini Babies

Makes 9 “Babies”

• 90 grams pitted dates
• 30 grams tahini
• 20 grams un-hulled sesame seeds

Put the dates and tahini in the food processor and process until smooth and mixed.  Mix half of the sesame seeds into the mix and form into “babies”.  Roll each “baby” into the remaining sesame seeds.

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Tanya’s Chocolate Marzipan Balls

• 1 cup of raw whole almonds
• 7-9 pitted dates
• a splash of almond extract
• a little water
• chocolate ganache

Process until soft, but not totally smooth.  Shape into balls.  That was that….until I remembered I still had some Chocolate Ganache leftover in the freezer from a cake I’d made recently.  So I decided to go ahead and dip them all in that! (You can just add in some dark chocolate pieces near the end of processing if you don’t have the ganache.) If you like marzipan, this is for you!

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Mae’s Vegan Fig Cashew Truffle Babies

• 6.5 oz dates
• 2 oz figs, dried
• 1/2 tbsp prepared espresso
• 1/4 cup quality cocoa powder
• 3 oz cashews
• pinch salt
• 2/3 cup vegan dark chocolate chips
• 1 tbsp coconut oil
• Toppers such as non-perils, course sugar, additional cashews etc.

Process the dates, figs and espresso until a very smooth paste is formed. Add the cocoa powder and salt, process in. Add the cashews and pulse in until they’re the desired size.

With water-moistened hands, roll 20- 22 small truffles.

In a ceramic bowl, add the chocolate chips and coconut oil. Microwave it for 20 seconds at a time, stirring in between until just melted.

Dip each into the chocolate:

• drop into bowl with spoon
• roll in chocolate, then transfer to fork
• tap the fork on edge of the bowl, forcing the excess chocolate to drip off
• transfer to waxed paper or small candy cups
• If the chocolate gets too thick, remove all utensils and heat for 15-20 more seconds.

Top each truffle with optional toppings and let cool in a 68 degree room. (Chocolate hardens best at this temperature.)

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Mae’s Power Fudge Babies

• 9 oz medjool dates, for me it was about 12
• 2 oz Jay Robb Chocolate egg white or brown rice protein powder
• 3 scoops Amazing Grass Chocolate Superfood
• 1 tbsp cocoa powder
• 1/2 tsp salt
• about 1-2 tbsp water (or espresso)
• 1/3 cup coconut, chopped nuts or seeds
• optional: 3 tbsp ground espresso

Directions: in a food processor, process the dates then add each powder ingredient individually, processing in between. Add the liquid as necessary to form a thick dough.

With wet hands, form the fudge dough into balls. Resist from consuming the chocolate in massive quantities. Roll each ball in a mixture of coconut and ground espresso, then refrigerate or freeze.

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Iris’s Fruit and Nut Truffle Babies
Banana Walnut Truffles
1/2 cup raw walnuts
2 dried banana slices (chop up first)
5 dates

Peanut Butter Apricot Truffles
1/2 cup roasted and salted peanuts
3 dried apricots
5 dates
Dark Chocolate Truffles
1/2 cup raw almonds
8 dates
1 Tbsp. + 2 tsp. unsweetened cocoa

Directions:

1. These are super easy to make. Set out little bowls with individual toppings in them, like coconut flakes and unsweetened cocoa.
2. In a food processor, blend the ingredients until they’re malleable. You should be able to mold them into little balls and roll them in your palms until they’re an evenly round shape.
3. Dip them in your topping and roll around until evenly coated. They keep well in the fridge.

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Kate’s Bleached Blond Babies

2/3 cup cashews

10 large dates

zest and juice from 1 1/2 lemons

TB vanilla extract

1 1/2 goji berries

Chop cashews in food processor and remove from bowl.  Place the remaining ingredients in food processor and mix until combined.  Add cashews back in and process until it reaches desired consistency.

Reader Photos and Links:

Jen’s Coconut Cookie Dough Babies.

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Pam’s pretty-licious Chocolate Fudge Babies

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Kate was a Baby-Making machine!

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Andria’s family of Oatmeal Raisin Cookie Babies