I’ve been seeing raw desserts around the blogosphere for a while now and am kind of late in joining in on this remarkable food trend. I finally made the first raw dessert recipe I ever saved after I started seeing it in varied forms on other blogs. And I was blown. away. I’ve made other raw desserts since, and these are still my favorite.
These things are called Cocoa Nibbles on the blog I nabbed them from, but I think Katie’s name for them, Fudge Babies (same ingredients, slightly different recipe), is much more apt. Because they really do have the consistency of fudge! And they’re healthy. Gluten-free. Fruit-sweetened with no added sugars. Vegan. Simple. Easy. Perfect for a summer treat because there’s no cooking involved, and they’re served cold. And did I already say they’re amazing?
Fudge Babies
Printable recipe
Printable recipe with picture
½ cup raw cashews (or any other nut you love)
1 ¼ cups Medjool dates, chopped
2 tablespoons cocoa powder
Optional add ins: vanilla, 6 leaves mint, chopped; ¼ – ½ tsp chili flakes; 1 tbsp chopped candied ginger; 1 tbsp raw cocoa nibs; 2 tsp freshly grated orange rind; ½ tsp cinnamon, or play with other spices of your choice
In a food processor, process the nuts, dates and cocoa until you have what looks like a fine meal. Sprinkle with optional add-ins, if using, and continue to process until the mixture comes together as a ball that rolls around the edge of the processor bowl. The “dough” is ready when, if you pinch some and press it between your fingers, it sticks together readily and looks a bit shiny. (If you are using regular dates, the mixture might be too dry to produce this type of dough, in which case you can sprinkle up to 2 teaspoons water and proceed as above).
Pull off pieces of dough and roll into truffle-like balls, placing on a plate. Go ahead and eat one while they’re room temperature and give a little sigh of pleasure. Cover with plastic wrap and refrigerate at least two hours or overnight. They are much better cold, as they firm up considerably and will attain the texture of a dense fudge.
Makes 16 fudge babies
Per fudge baby: 61 calories; 2 g fat; 12 g carbohydrates; 1.3 g fiber; 1 g protein; 2 Points Plus
Recipe source: slightly tweaked from The Copycat Cook, while the name came from Chocolate-Covered Katie, who uses a similar recipe.
Veronica's Cornucopia 
There used to be a store by my house, that made these about 10 years ago, but the store isn’t there anymore….I loved them, because I could get my chocolate fix and not feel guilty about it! The only way to make these better, is to coat them in chocolate…lol… Great recipe!
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Ooh, I like that idea! Sondi told me she rolls hers in coconut sometimes, which I’d like to try too.
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Glad that you like the recipe! They are amazing, and so addictive. I make them all the time, and don’t feel the least bit guilty about eating them. :)
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I have made these before and I know it’s naughty of me but I roll them in cocoa after making the balls. These look really good though. Maybe I’ll try them your way. :)
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Yeah, I’ve totally missed the trendy raw train . . . good for you for hopping on! =)
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Just one more thing you could make if you got yourself a food processor! It’s my most-used kitchen gadget.
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Heck, I didn’t even know there was a new trend…lol! I could maybe try these, they don’t sound too sweet ;)
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Haha, glad I’m not the only one that was left behind. ;) They are pretty sweet, though. Just imagine how sweet a date is and that’s pretty much how sweet these are.
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They LOOK amazing! I believe you!
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Looks Yumm, Veronica. I try a variant to this by adding toasted sesame seeds instead of the cocoa powder and using peeled, roasted peanuts (unsalted) alongwith the cashew nuts. They come out quite nice too. The oil form the sesame seeds also makes it easier to roll the balls and keeps it moist.
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I’ve been wanting to make these for a while since Katie makes them sound so good! Yours look absolutely delicious!
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I love how healthy these are! Good excuse to eat even more of them:-)
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Mmm, love raw desserts and these look delicious, Veronica!
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I loved your initial blurb and was so intriuged… but then I read the dreaded date word in the ingredients.
Let’s just say I have a severe intolerance to them.
WOn’t be making this one but will keep an eye out for these ‘raw desserts’ you speak of!
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