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Will the Real Fudge Baby Please Stand Up

fudge babies vegan raw gluten-free recipe

These super duper healthy, yet easy to make Fudge Babies have recently been the source of much contention.  You see, it all started when I did the giveaway for a Cuisinart Food Processor a couple of weeks ago.  In that post, I asked readers to let me know of their favorite recipes using a Cuisinart.  There were 2,204 comments on that post.  Guess what? I read each and every one of them.  No joke.

The comments were fascinating.  First, I love hearing from you.  Second, I learned so many things.  One of those things was Fudge Babies.  At least 5 readers mentioned Fudge Babies as their fave recipe.  I then did my own version of Fudge Babies and called them Chocolate Power Bar Balls, of course mentioning that the idea was derived from your comments.

Subsequently, I received several emails and tweets. In my original post I linked back to a site that had not credited the creator of the original Fudge Baby recipe, a woman named Katie.  Thanks for the corrections, everyone, and for introducing me to her website Chocolate Covered Katie.

In any event, all this talk of Fudge Babies prompted me to make my own.  And I knew they were a success because when my husband walked in the door he ate one.  Then another.  And another.  And so on.  You get the idea.  I had to cut him off from the Fudge Babies.  I had to take a picture for you all.

The recipe below is basically Katie’s recipe for Fudge Babies, with a couple of slight adaptations on my part.

Fudge Babiesprint

  1. Place dates, walnuts, cocoa powder, vanilla and salt in a food processor
  2. Pulse on high speed until smooth
  3. Remove mixture from food processor and roll into little balls
  4. Serve

I hope you all love these Fudge Babies as much as my husband and I do!

For other yummy, raw, vegan recipes go to these bloggers:
-Raw Nut Butter Bars from Nancy of The Sensitive Pantry
-Raw Pecan Pie from Shirley of Gluten Free Easily
-Fudgy Chocolate Tarts from Carrie of Deliciously Organic


posted on April 29, 2011, 51 comments

  1. chocolate-covered katie @ chocolatecoveredkatie.com

    Oh wow, Elana, I don’t even know what to say! You are so incredibly sweet to me!!! This post made me smile so much. So so much.
    (And I laughed at not only your title, but also your salt note. I love salt too!)

    I’m so thankful to the commenter on my blog who introduced me to your website the other day!

    Love from a new friend (and fellow fudge mommy ;)),
    Katie

    • chocolate-covered katie @ chocolatecoveredkatie.com

      P.S. There is a little photo at the bottom of your post right now, of German Chocolate cake, that is calling to me. Can you hear it?
      Must go answer this call… :)

    • Jacqueline

      I want to thank both Katie and Elana for the progression of this recipe. I added my own twists–a big handful of dark chocolate chips and I subbed out the dates for organic dried cherries and blueberries. The first batch was eaten very quickly, so I tripled the recipe today.

      Well, as I am standing there making a zillion little balls I had a dreamy thought. Could the mixture be pressed into the bottom of a tart pan and baked? Sure enough it baked up beautifully and after it cooled it hardened to a perfect texture. Not being dairy free, I put a half recipe of Tyler Florence’s Chocolate Tart filling, baked, and whipped up a tad of cream for garnish.

      Amazing! The tangy bite of the dried cherries really shines through. In fact, I think a cherry compote tart with this base would be amazing. I just saw one on The Kitchn, so maybe that will be my next adventure.

      So try this as a chocolate crust. It is wonderful!!

  2. Kelli

    I am so happy with your version with the chocolate chips. And can not wait to try all of the variations on Katie’s site. I made the Cookie Dough Babies, and they’re great! You’ll have to do another food processor give away. I have to press mine down on the base to get it to run.

  3. Jamee Sicat

    Since I didn’t win the giveaway, I’m gonna have to buy a food processor. To make this AND homemade nutella. :)

  4. Heather

    Each version, this or power balls one are minor variations on the same general idea. I love them all! Using the dates and creating these raw treats are wonderful, easy, yummy, and healthy. Thank you! Just ordered 2 of your books!!

  5. Leslee

    This is the same recipe as chocolate power balls just cut in half & using choc. chips instead of cacoa. Both sound delicious and I will try each one and see which i like better. Thanks!

  6. Tara

    Oh my goodness! I just made these and they are AMAZING! How can they be so good and so healthy ;-) Will definitely be making these very often now! Thank you!!

  7. Ginny

    Yum! Elana, I love your recipes (have my walnuts soaking now so I can make these tomorrow). I’ve often wondered: where do you stand on soaking? I soak all my nuts and legumes before consuming them to get rid of those pesky enzyme inhibitors. Do you consider that step unnecessary?

    • elana

      Ginny,

      I think soaking is great, though haven’t done it for quite some time; you will need to experiment and adjust any of my recipes if you decide to soak your nuts.

      Thanks,
      Elana

  8. These look wonderful! Elana, I really appreciate the fact that you create a link for each of the ingredients you use. I love learning which brands you use and therefore trust!

  9. Diane M

    Elana and Katie: thank you! Can’t wait to try. Elana, I notice you cut the amount of dates quite a bit. Is this for dietary or other reasons?

  10. Heather

    How long will the. Dates last in the fridge? I love links to all the ingredients and such too….. and the Comments are helpful too!

  11. Nancy @SensitivePantry @ thesensitivepantry.com

    Who knew raw foods could be so easy and delicious? I plan to whip up a batch of these fudge babies right now! (Thx for the link love!)

  12. gfe--gluten free easily @ glutenfreeeasily.com

    Soooo lovely and yummy! Thanks for the link love, dear Elana. See you in a few minutes here at the Expo!

    xo,
    Shirley

  13. This will be a great addition to my chocolate “fudge” repertoire. I really like the idea of using dates as the sweetener! And I haven’t tried a walnut version yet, sounds good.

    Thanks!

    Love your new cupcake book, by the way!!!!!!!!!!!!!! Congratulations!!!

    Pat

  14. I love Katie too. :) I made a version of her fudge babies a while back, and my post was all about how I know a recipe is good when I start seeing versions pop up on all my favorite blogs. It’s kind of like kale chips. The recipe doesn’t really belong to any one of us, but we all have adaptations of the original idea, and I think it’s great to share them. I love love love chocolate and walnuts!

  15. Ginny

    CAUTION!!! I’m probably the only dummy who didn’t know whole medjool dates have seeds, but your food processor may not forgive you if you forget to de-seed them! They are rock-hard and almost burned up my motor…oops! Thankfully, once I picked out all the seeds and removed the two that were wedged between my blade and bowl, everything got whirring again :). Thanks for the lovely recipe!

  16. Isa

    Hi Elana,
    thank you for this great recipe.
    I also received your cupcake book today, and tried the goat cheese savoury cupcake which was a success
    One question though. Should I want to replace Agave with coconut sugar, what proportion should I follow?
    I don’t have anything against Agave (unlike many) but I don’t always have it necessarily at home.
    I would be grateful if you could let me know. Thank you

    • elana

      Isa,

      Thanks for your comment!

      I haven’t tested the recipes in my book using other ingredients –I actually tested many of the recipes in the book up to 50 times using the exact ingredients listed.

      If you want to experiment with new ingredients, feel free, and please be sure to let us all know how it goes.

      Thanks,
      Elana

  17. Heather

    I knew the dates had pits but didn’t realize a few had two! They got stuck
    under the blade. I had no idea what was going on. Silly me. Now I know!

  18. Charles Klebenow

    I used raw cocoa and rolled my balls in unsweetened raw coconut.. what a special treat these are!

  19. Thanks Elana for such a great base recipe. I wanted to cut down on the carb/sugar here slightly so I tried it with dried cherries and then again with prunes. It worked great with both. I also tried them rolled in cocoa with some ground coffee mixed in. Awesome, thanks!

  20. Sharon L. Ulam @ yahoo

    Ok, I have just made the first recipe out of your new cookbook–the go to vanilla cupcakes and YUM!!!! I am so excited. I am a candida sufferer with many allergies and thanks to you I have got to say that even unfrosted that your cupcakes are stupendous and a royal treat. Thank you for sharing your fabulous recipes with the world. Sharon L. Ulam

  21. Linda Davis

    I’ve been following your blog for quite a while now — Love your recipes and truly appreciate all of your support: thank you very kindly!

    I re-tweeted the info about Dagoba Chocolate and also posted to Facebook. Thanks again for your sage leadership and wonderful energy!

  22. Ginny

    Elana, good point about adjusting the recipe! I dehydrate after soaking, and got mine a little too dry for this recipe. So for any soaker-dehydrators out there, check your walnuts often, or you’ll need to add more moisture. I ended up adding two more dates and it turned out fantastic! Took them to the office today to share with some foodie friends, and they were a HUGE hit!

  23. Thanks so much for the recipe. I’m new to GF/primal. Very new. Anyway, I didn’t have all the ingredients so I made it with what I had using rasins and dried cherries and pecans. Very yummy and I don’t even like chocolate. But, with making the lifestyle changes I haven’t made my husband dessert for a while. Don’t know if the raisins and dried cherries still make it GF?

  24. Liz from Simple Italian Cooking @ simpleitaliancooking.com

    I am looking forward to trying these – I’ve printed out the recipe already. I’m not a huge fudge lover, but I love the ingredients and am curious how the Medjool dates will taste!

  25. Heather

    Now that I’ve made these or close versions, my son doesn’t even like the regular raw cookies i normally make with almond flour, cocao, and agave. So funny! The dates work their magic!

  26. Ashley Summer @ summerinthegarden.com

    My friend Brooke, over at gfbrooke.wordpress.com, forwarded me this recipe and said I had to check it out! I made them about an hour later and haven’t been able to stop eating them! They’re so delicious! And I definitely think adding the sea salt really makes them pop! I might even sneak a touch more in – I adore those sweet and salty combos. Thanks for the awesome new recipe! :)

  27. Heather

    Do you find it too wet from the vanilla extract? I used pecans which may be more moist? Super yummy. Just tweaking the recipe based on what I have on hand.

  28. shelle

    Why did I not think of that? I have been making date/walnut “truffles” for a long time and I love chocolate. Thanks for the great idea!

  29. Kristy

    I made these tonight and they were FABULOUS! I have made a very similar recipe several times before, but the very few differences in your recipe made for an even tastier treat. Thanks!

  30. When we were kids mom made these! Sometimes when she had extra chocolate (she was a baker/cake decorator) she’d dip them in…so good! They had black walnuts and…oh MY can you say YUM!!!!

    Thanks for sharing cause I had forgotten all about them.

    Honey

  31. Robbin Larson

    This recipe sound great!

  32. Just blogged about how good these are! I just found the recipe today, and JUST made the fudge babies – and I could honestly eat the whole batch. I added a spoonful of natural peanut butter, and it’s heavenly. *sigh*

  33. Debbie Rosen

    Hi Elana,

    My son went GF 8 weeks ago and has seen amazing results. He is only 12 and about 4 weeks in he decided on his own to stick with it because he is feeling so much better. I have to give you a TON of the credit because of all the sites and recipes we have tried, yours are by far his favorite. He is a VERY picky eater and we work to stay as healthy as possible (low sugar, low processed food). We’ve made many recipes from this site (LOVE the power protein bars) and today we just made these fudge babies. I bought your book and liked it on FB in support of your fantastic efforts!!

  34. I just made these 5 minutes ago and there is only one word to describe them… AMAZING!! I’m in heaven! They’re the first “sweet” tasting thing I’ve had in almost 2 weeks after going gluten/wheat free, dairy free, and sugar free… and AHH I can’t get over how good these taste!

  35. Jenn

    I love these! I’ve also made them with date sugar. They were really dry (as anticipated because I wasn’t following the recipe exactly) so I added a 3-inch piece of ripe banana as a binder and they were delicious and easy to form into balls.

  36. susie

    I showed the recipe for these at work and most people said ‘eewwww’ Then I made them and brought the babies to work. Everyone said ‘yummmmmmy’ I have a bag of them in my freezer and pull out a ball or three when I need a sweet.
    I have recently started to eat healthy. I am drinking green smoothies twice a day, no dairy, limited grains. I came across your website in my search for recipes-info-inspiration. Love it. And I lost 10 lbs in 2 weeks. Only 100 more to go!!
    Thank you I think I will make my husband your carrot cake for his birthday.

  37. What a delicious kick of chocolate! I love these. I added just a tiny dollop of honey to mine because they were a little dry (perhaps because my walnuts came out of the freezer, or maybe I got a little heavy handed with the cocoa powder). I see why there are so many variations – yum yum yum!

  38. Jenn

    Love this recipe! I make the batch (sometimes 2x) and press it into a 9×9 pan and freeze it. The result is a brownie-like square that has great texture and flavor. I’ve also added about a 1/3 of a ripe banana to the mixer for a great twist.

  39. sahara

    luscious taste, I added a dash of cinnamon and heaping Tbsp each of golden flax seeds and sesame tahini. addictive!

  40. Hello Elana – have only just discovered your site. It is such a credit to you. The notion that healing can be effected through sound nutrition comes through clearly.

    Sadly, many of us come to realise that food and healing go hand in glove, only when health issues strike. My mission of healing was sparked by my daughter’s autoimmune disease. Finding a way to restore health for her brought untold health benefits for our whole family.

    Thankyou so much for sharing your wealth of culinery experiences.

  41. Jillian

    I make fudge babies into rum balls. Once they become a rough paste in the food processor, I add in two tablespoons of rum. Then I continue to process them until they’re a smooth paste. Then when I form them into balls, I roll them in unsweetened coconut flakes or cocoa powder cut with a little powdered sugar. YUM!

  42. Adele

    divine absolutely divine a sin even

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top