Gluten-Free Fudge Nuggets

(Cough) Hello… (cough)

Anyone there?

I know, me either.

So, how’ve you been?

I’m still doing some cooking, in spite of the heat and all the stuff that’s going on.  I just wrapped up a couple of projects, so that should help my time a little.  But I have another one starting…  Is it just me, or are summers crazy now?  I remember them being so much more relaxed.

I found this recipe while trying to come up with some sort of energy food to go with my new-found running addiction.  After trying it out, I realized it could also take over some of my Gluten-Free Fudge addiction.  (Maybe.)  They are just as calorically dense, but should be a little healthier.

The original recipe for these came from Chocolate Covered Katie.  She begins her post about her famous Fudge Babies with the directive:  “Make. These. Now.”  I’m a good girl and do what I’m told, so I did.  Wow.  Just, wow.
These are naturally gluten free.  You can follow Katie’s recipes at the link above.  Here are my 2 variations.  I decided to call them nuggets, because, well, it made me a little uncomfortable to think about eating babies.  I’m jus’ sayin’.  These are very versatile.  I’m using pecans in mine, but I tried the cashew ones too, both chocolate and plain, and damn! They’re good!  You could even use almonds, peanuts, or walnuts (gag), if you are so inclined.  The possibilities are almost endless.  These are a lot like Larabars, only a little stickier.

Gluten-Free Fudge Nuggets 

80 grams pitted dates (about 1/2 cup, packed)
30 grams shelled pecans (about 1/4 cup, halves or pieces are fine)

Combine dates and pecans in a food processor with the knife blade.  Process until coarsely chopped.  Add:

1 Tablespoon cocoa
1 splash vanilla (about 1/8 teaspoon, I think)

If your dates are a little on the dry side, like the ones I find here, you can add:

1 teaspoon water

Process until the mixture clumps together and forms a ball.

Here’s another variation:

Gluten-Free Cinnamon Roll Nuggets

Same as above, only omit the cocoa and add 1/8 to 1/4 teaspoon cinnamon.

You can form little truffle-like balls with the mixture (use a plastic bag or wax paper to combat the stickiness) or you can just eat it with a spoon, which is my method of choice.  Store in the fridge.

About Li

A writer, runner, and Gluten-Free Zealot, I've been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you're gluten-free, it's even better!
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