These fudge bombs are essentially Paleo candy and should be reserved for special occasions — and they’re definitely meant to be shared with friends. This recipe also works well when cut in half (if you have a problem resisting the temptation of a whole batch).
![[Credit: iStockphoto.com/matka_Wariatka]](https://cdn.prod.website-files.com/6634a8f8dd9b2a63c9e6be83/669a1c0c2c5a8afebf5c7cc2_440025.image0.jpeg)
Preparation time: 15 minutes
Cook time: 30–60 minutes
Yield: 32 servings
1 cup whole pecans
18 pitted dates
1 teaspoon pure vanilla extract
4 tablespoons unsweetened cocoa powder
Garnishes: coarse sea salt, unsweetened shredded coconut, very finely chopped pecans (optional)
Place pecans, dates, vanilla, and cocoa in a food processor. Process on high until the mixture forms a paste, about 5 to 7 minutes.
Wet your hands with water and shake off the excess, and then roll the dough into 1-inch balls. Set on a baking sheet.
Top the balls with a few grains of sea salt or roll them in either coconut flakes or additional nuts (if desired).
Place the fudge bombs in the refrigerator until firm, about 30 to 60 minutes. Allow the fudge bombs to come to room temperature before eating, but store them covered in the refrigerator.
Per serving: Calories 39 (From Fat 23); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrate 4g; Dietary Fiber 1g; Protein 1g.
