Today was a fudge baby raw ball making day! They are so tasty and highly addicting. For the holiday season I made some gingersnap flavored ones! I also have a few other flavors I’m working on but I still have to nail down the recipes. So I can post back later with them.
I took the base recipe from Katie’s chocolate chip cookie dough babies (which rock by the way!) and just modified them a bit. The basic recipe came out to be:
30 g. cashews
80 g dates
2 tsp. unsulphured blackstrap molasses
1 tsp. vanilla extract
1 tsp ginger
1 Tbsp. oatmeal
sprinkle of cinnamon
pinch of salt
optional: sprinkle with some crystallized ginger pieces
Throw it all in the food processor and give it a whirl. Once all nicely chopped, roll your balls and pop in the fridge. C’est fini!
Tastes like a gingerbread cookie! Yum!
Other flavors I have made are the original chocolate chip fudge babies. My poor little processor just can’t quite seem to chop the nuts and oatmeal too fine, so it came out with some bigger chunks, but still tasted great! I also topped with a sprinkle of coarse sea salt.
And some of Katie’s Hot chocolate fudge babies!
Gingersnap cookies have always been a favorite of mine but this year Im trying to cut back on the amount of flour and sugar that I eat. So to me these are a fantastic compromise. I love taking old treats and updating them in a new and healthy way!
Are their any holiday treats that you plan on giving a healthy makeover this holiday season?
Remember to sign up for my give away!
And check out this Healthy and Sane give away.
And for some holiday cookies check out Peanut Butter and Jenny
An amazing glo bar give away!
Yoga mat give away!