Looking for a guilt-free indulgence this holiday season? Why not try these simple Dark Chocolate Fudge bites? We’ve been obsessed with them since our fall equinox cleanse.
A couple of points that I want to touch base on in this recipe: the soaking of the nuts brings a little moisture into the recipe as well as helps your body digest them easier. If you choose to not soak the nuts overnight you may find that you need to add a bit of water (add a teaspoon at a time while the food processor is on) to your mix in order for it to be thick enough to mold into balls, otherwise you may end up with more of a cookie crumble consistency – which is also totally enjoyable with a spoon! Adding too much water create a batter consistency.
We choose to use a really dark cocoa, which is a cocoa that has been dutch processed further meaning it is more alkaline and there is no bitterness that is often associated with traditional baking cocoa. Feel free to use any brand that you like or find. We used this one if you’re looking for recommendations. We bet you’ll never go back to regular cocoa after this. It is so rich and decedent you may not need to add any sweetener. We recommend using it to make a cup of hot cocoa with your favorite nut milk and a dash of honey. Mmmm, yumm! Such a nice way to cozy up on a cold winter night.
Ingredients
6-8 Medjool Dates, chopped & pitted
1 cup walnuts, soaked overnight and rinsed
3 TBSP Black Velvet Cocoa Powder
1 tsp vanilla extract (I like alcohol free)
1 very small pinch of sea salt
Directions
Place walnuts in the food processor and process until finely ground.
Add the rest of the ingredients and process until it is starting to clump together. (It’s better to over mix than under mix in this case)
Pinch off a good chunk and roll into a ball in your hands. Makes about 12 x 2 bite fudge balls.
Eat immediately, or store in an airtight container in the fridge for a few days. They do tend to dry out, so 2-3 storage days is the maximum you’ll want to store it . . .. if they even last that long.
Enjoy! 🙂
Recipe adapted from the wonderful book The Mind Body Cleanse by Ronly Blau and Adrian Nowland