This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.
Bahama Breeze Fudgie Babies
A few weeks ago, the illustrious Veggie Girl suggested I try using Carob Powder in place of Cocoa Powder. Needless to say, I was a bit dubious. I had never tasted Carob and really had no clue as to what it was…. So I googled it!
Carob is a tropical pod (part of the legume family) that is roasted, dried, and ground into a powder.
Hmmm…. worth a shot, right?
I decided to make my Mint Chocolate Fudgie Babies, but with Carob Powder instead of Cocoa Powder.
Mint Carob Fudgie Babies!!!!!!!
I rolled 1/3 of them in Powdered Sugar, rolled 1/3 of them in Carob Powder, and left 1/3 of them plain, “Original Flavor” if you will! DE-LICIOUS!!!!!!!!!!!!!!! I MUCH prefer them to their Cocoa counterparts. I can’t wait to see what else I can make with Carob!
Thanks for the recommendation Veggie Girl!
Coming up: I received a reader request to try making Ice Cream with half Coconut Milk and half Hemp Milk. My results, coming soon!!!!!!!!!!!
If you have any recipe requests/suggestions feel free to ask! I love trying out new things and ideas!
I have an embarrassing confession.…
I used to LOVE candy bars. The ooey, gooey, chocolaty goodness called to me, and I answered it’s siren song. My friends personal favorites were:
How can you resist those layers of coconut and almonds coated in rich chocolate?
Now, the thought of eating one of these sweet bars of decadence kind of makes me sick. How did I ever eat a whole one of these in one sitting?! I would probably go into sugar-shock for a week… solid! However, that does not mean I do not still appreciate and love the flavor combinations of these classic check-out line treats. How can you go wrong with coconut, almond, and cocoa?
BUT… I have grown up… (don’t laugh!) I have moved on… I have evolved…
You get the picture…
I decided to use my new found love of “children” to create a “grand baby” for my mom to enjoy. It is time for more fun with Fudgie Babies!!!!!!!!! My mom prefers her babies less “date-y” and more “cocoa-y”. Using her personal preferences, this is what I came up with.
Almond Joy Fudgie Babies
Place all ingredients, except the coconut, into a food processor.
Process until the ingredients come together to form a ball.
Form into balls and roll in coconut flakes.
Store in the refrigerator or freezer.
Next time I might try using Almonds instead of Walnuts and Vanilla Extract instead of Almond Extract. I liked the flavor, but I think these changes would be more like the original.
My mom LOVED her new Fudgie Grand-Babies. In fact, she took most of them home with her! Thanks mom! You are the best Grandma EVER!
What were/are your favorite candy bars/candy?
I have become a part of a growing movement. A movement so amazing, I can not keep it to myself…..
GF Guy and I are having a baby!
Everyone’s favorite Chocolate-Covered Vegan, Katie, has started a raw revolution with her Fudgie Baby recipe. Variations have been popping up all over the blog-o-sphere. It was only a matter of time before I jumped on the bandwagon.
I was a bit nervous about how receptive GF Guy would be to welcoming these adorable babies into our little home. I need not have worried. HE LOVED THEM! … as did my mom,and trainer, and….. you get the picture. I just can’t help myself! I have to spread the word! These are the BEST, easiest, healthiest, most satisfying dessert EVER!!!!!!! Make them NOW!
Mint Chocolate Fudgie Babies
Place ingredients in a food processor.
I can not wait to try more variations. My mind is going crazy with the possibilities! Any requests/suggestions?
Speaking of Katie, she is hosting an awesome Chocolate-y giveaway!
While you are at it, be sure to check out Katie’s Operation Chocolate-Covered Kindness. She is such a wonderful lady with such a giving heart!
This post is linked to the “What Can I Eat That’s Gluten Free” even hosted by The Gluten-Free Homemaker.
Not to “toot my own horn”, but I just made the BEST LUNCH EVER!!!!!!! I like my lunches to be simple, quick, and delicious. Not to much to ask, right? I also like them to be different. I’m not one to eat exactly the same thing every day if I can help it. Meals should inspire you!
Today’s star ingredient was my new love, Sunja’s Kimchi!
What is Kimchi you ask? Well, this is what it looks like.
And here is an explanation.
To answer your question, I turned to Sunja’s website:
– “Kimchi is a traditional Korean dish served at every meal. It is Korea’s most representative food-rich with flavor, nutritional value and is naturally fermented to preserve the fresh vegetables. Unlike commercial kimchi, Sunja’s kimchi adds no sugar, no MSG or fish extracts and is vegan and vegetarian. Sunja’s kimchi is low in calories, is fat free and is a great source of easily digested fiber, iron and potassium.
The fermentation process which gives Sunja’s Kimchi it’s unique tang creates the lactic acid which preserves and enhances the vegetables. Sunja’s Kimchi is made with cabbage, radishes, garlic, scallions and leeks, all of which have health benefits that are well documented in the natural food industry. The carrots, sweet and hot peppers as well as the cabbage are rich sources of important carotenes. All together, this special product stimulates the appetite and encourages good overall digestive health. It’s no wonder that Health Magazine named Kimchi as one of the “top five healthiest foods in the world”. Health benefits of this super food include lowered cholesterol, improved digestion, essential vitamins and minerals and live probiotics.”
Pretty fantastic, right? I have been eating my Kimchi straight from the jar up until today. (Don’t judge! It’s that good!) Enough suspense! Here is my Kimchi Creation.
– 1 bunch of Green Kale
– 1 bunch of Lacinato Kale
– 1 pint of Mungi Beans (Crunchy Mix) (contains adzuki beans, mung beans, green lentils, red lentils, and green peas)
– 2 1/2 cups Lemon Juice
– 1/2 cup Agave Nectar
– 1/2 teaspoon 90,000 mil. of Cayenne Pepper
– 2 Hass Avacados
– 1 pint Cherry Tomatoes
Wash Kale in large bowl of water with 2 tablespoons of vinegar. Rinse well.
Cut or tear Kale in pieces.
Mix lemon juice and agave in a bowl. Add cayenne pepper and stir.
Pour over Kale in small amounts while mixing with your fingers from the bottom up.
Mix/Massage until all liquid has saturated the kale evenly. (Warning… this takes a while)
Cut cherry tomatoes in half. Mix into Kale with fingers from the bottom up.
Mix crunchy mix the same way.
Peel and cut avacados into small square pieces.
Mix slowly in small amounts at a time with your fingers from the bottom up, being careful not to damage the avacados.
Refrigerate overnight (or at least 4 hours) for best flavor.
Stir well and eat.
(I drained the extra dressing the next morning. There was a bit too much for me, personally.)
Seriously, this salad is heaven! The spicy kick of the Cayenne mixed with the acidity of the lemon juice is perfectly mellowed by the Agave Nectar. Enjoy!