I made Katie’s Fudge Babies a couple of times, and they make an excellent snack. But those babies are packed with a lot of nuts and dates, which is healthy and at the same time, calorie-dense. Since I don’t have the luxury to eat as many babies as I wish (acne + belly), I decided to “lighten” up the recipe a little bit, and used leftover chocolate cake instead of half the amount of walnuts. What I came up has about 25% less calories than original fudge babies, but is as yummy as they are. To make them even more tastier (and to add more calories, unfortunately) I decorated my fudge hearts with some white chocolate, and it was literally heavenly! So, go ahead and use your leftover cake! And be sure to use white chocolate, if you don’t mind extra 10 calories per serving; because it really fires up the taste.
Fudge Hearts with Leftover Cake
adapted from Chocolate-Covered Katie
- 1 cup walnuts
- 1 cup mashed leftover chocolate cake (you don’t need to add any liquid)
- 2 cups pitted dates
- 4 tablespoons cocoa powder (6, if you use non-chocolate cake)
- zest of 1 orange
- melted white chocolate, for decorating
Blend everything (except white chocolate) in a food processor.
Shape small balls. If you have chocolate molds, press the fudge into molds and leave them in the freezer for a couple of minutes. This will make the fudge easier to separate from the mold.
Decorate the hearts with some white chocolate.