Ingredients:
- ½ cup (50 g) Rolled Oats
- ¼ cup (25 g) Unsweetened Cocoa Powder (Dutch process recommended)
- ½ teaspoon (2.5 ml) Ground Cinnamon (Optional)
- ¼ teaspoon (1.25 ml) Fine Sea Salt
- 1 cup (180 g) Pitted Medjool Dates
- 2 tablespoons (30 g) Creamy Almond or Peanut Butter
- 1 teaspoon (5 ml) Vanilla Extract
- 1–3 tablespoons (15–45 ml) Water or Milk (as needed)
- ½ cup (45 g) Unsweetened Desiccated Coconut (for coating)
Instructions:
- Process the Dry Base: Place the oats, cocoa powder, cinnamon (if using), and salt into the food processor bowl. Pulse 8–10 times until the oats are finely ground but not yet powder (they should resemble coarse flour).
- Add Key Binders: Add the pitted dates, nut butter, and vanilla extract to the food processor.
- Blend to Dough: Process continuously for 1–2 minutes. Continue processing until the mixture clumps together and starts forming a large, sticky ball (this is your fudge dough).
- Adjust Consistency (If Needed): If the mixture appears too dry and won't clump, add water or milk one tablespoon at a time, processing briefly after each addition, until a workable dough is achieved.
- Initial Chill (Mandatory): Transfer the dough mixture into a sealed container or bowl. Chill in the refrigerator for at least 30 minutes. This step firms up the fats and makes the dough much easier to handle and roll.
- Prep the Station: Line a baking sheet with parchment paper. Pour the desiccated coconut or powdered sugar into a shallow bowl.
- Scoop Uniform Portions: Use a teaspoon or small cookie scoop to portion out the chilled fudge dough. Roll each portion quickly between wet palms to form a smooth ball (about 3 cm/1.25 inches in diameter).
- Coat Thoroughly: Immediately drop the rolled ball into the coconut or sugar coating. Roll it around until completely covered.
- Set and Store: Place the coated snow balls onto the prepared baking tray. Return them to the refrigerator to fully set for another 30 minutes before serving. Store in the refrigerator.