Tag Archives: Chef Kate

Coconut Chocolate Fudge Bites by Chef Kate

chef-kate-coconut-chocolate-fudge-bites

These little protein-packed treats are really easy to make and are one of the delicious and healthy recipes from my new cookbook, The Flavour of Joy.

They were a big hit at the recent Australian Organic Awareness Month Brunch I catered for in Sydney. We also served the Fudge Bites at a yoga class Miranda Kerr put on in Sydney for Earth Hour one year; the guests adored them and so does just about everyone who tries them.

TIP You can roll this fudge into bite-sized balls or just spread it into a container lined with baking paper and cut into little squares after it sets. The basic recipe is really simple to make. Even if the instructions look a little long, just read through them before starting and you’ll have tasty treats in no time.

NOTE Allow the nut butter to warm to room temperature or soften by placing the jar in warm water to make it easier to combine with the other ingredients. If you are nut sensitive you can use ground pumpkin or sunflower seeds in place of the nuts and seed butters in place of the nut butter. I especially love making them with coconut butter, which is a thick spread made from coconuts like nut butters. You can usually find coconut butter (not coconut oil) at health food stores.

MAKES approx. 15–20 balls

PREP TIME 15 minutes

Ingredients

  • 1 cup almond butter, coconut butter, or other nut butter
  • 2 tbsp melted coconut oil
  • ½ cup finely ground almonds or other nuts
  • ¼ cup honey or coconut syrup (to taste)
  • ½ cup raw cacao powder (and extra for rolling them in)
  • ½ cup finely ground coconut (and extra for rolling them in)
  • ¼ tsp sea salt (to taste)
  • 1 tsp vanilla extract (optional)
  • Optional Additions

    • ½ cup chocolate chips or finely cut chocolate pieces (70% dark chocolate)
    • ½ cup cacao nibs
    • ¼ cup raisins or goji berries
    • ¼ cup finely chopped nuts or seeds
    • Method
      1. Place all the basic ingredients in a food processor fitted with the chopping blade, and process until well-combined. You may need to stop the processor a couple of times to push down the side and continue blending. You can also combine all the ingredients in a bowl and mix well to combine and it’s a great arm workout.

      2. If you are adding any of the Optional Additions, transfer the mixture to a bowl, add ingredients of choice, and mix well to combine.

      3. Roll the mixture into balls using your hands or spread into a small baking pan or dish lined with baking paper. The size of the balls will depend on how thick you want the fudge bites to be.

      4. If you are making balls, roll all of them and set aside on a plate or tray. Then place the finely ground coconut and cacao powder in 2 medium bowls. Then roll the balls in the mixture to coat. If making fudge, just sprinkle a mixture of cacao powder and ground coconut on top of the fudge and press it gently so it stays in place. The coating/topping is optional.

      5. Serve the fudge bites right away or refrigerate for 1 hour or longer to set. The fudge needs to be refrigerated for at least 1–2 hours to set and then you can cut into pieces. The balls and fudge will keep up to 6 days refrigerated and up to 1 month in the freezer, but they are so good you won’t have to worry about this!

      You can watch Chef Kate make the Coconut Fudge Bites on Australian Channel 10’s Studio 10 segment here

      Sending ‘The Flavour of Joy’
      Chef Kate
      www.chefkate.me

      Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind and spirit. You can purchase the new book from www.theflavourofjoy.com

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Chef Kate’s Roasted Vegetables with Sea Salt and Thyme

Chef Kate - Roasted Vegetables with Sea Salt and Thyme (1)

These roasted veggies are great served with roasted chicken or fish. My clients and friends request that I make them often! They are also great chilled for salad the next day. The coconut oil adds delightful flavour along with the thyme and sea salt.

NOTE: Leaving the skin on the onion helps to hold it together while roasting. Do not eat the onion skin!

SERVES: 4 – 6

PREP TIME: 15 minutes

ROASTING TIME: 45 – 55 minutes


Ingredients

  • 4 medium carrots, peeled
  • 2 parsnips, peeled and cut in half lengthwise
  • 1 medium sweet potato
  • 1 potato, cut in thick lengthwise pieces
  • 1 large red or white onion
  • 2 tbsp melted coconut oil
  • A few sprigs of fresh thyme and/or rosemary or dried leaves
  • Sea salt or Himalayan (to taste)
  • Freshly ground pepper (to taste)
  • NOTE: You can use any combination of the veggies you like. Here are a few suggestions to get you started in addition to the ones in the recipe; beets (beet root), turnips, rutabagas, eggplant, zucchini, capsicum (bell peppers), pumpkin and squash (cut pumpkin or squash in thick slices). You’ll need enough veggies to cover a large baking tray, but don’t crowd them so they roast properly or make enough for 2 baking trays so you have leftovers.

    TIP: You can cut the veggies anyway you like, but they need to be similar sizes so they all finish cooking at the same time. Whole garlic pieces with their skin on also work really well and add lots of flavour. Try sprinkling with a little coconut sugar over them about 10 minutes before the veggies are finished roasting. Yum!


    Method
    1. Preheat your oven to 350F/180C and prepare a large baking sheet by lining your tray with baking paper.

    2. Prep your vegetables by peeling the ones that need it and then cut them lengthwise in half or in 4 pieces if they are large. If you can find baby carrots then leave them whole and trim their tops a little. Leave the skin on the onion and cut in 4 – 8 pieces lengthwise.

    3. Once the veggies are prepped place them in a large bowl and heat the coconut oil. Pour the coconut oil over the veggies, sprinkle with salt, pepper and a few sprigs of thyme and/or rosemary gently mix to coat well. You can also use other herbs and spices like cinnamon and cumin if you like.

    4. Place the veggies on the baking tray and spread them around to allow them to cook evenly. Put them in the oven and roast for about 45 – 55 minutes or until they are cooked through and golden.

    TIP: You can place the tray under the broiler for the last 1 – 2 minutes of roasting to brown them a bit more if needed, but be careful not to burn them.

    5. Remove from the oven and sprinkle with a little more salt and pepper and serve immediately or allow to cool and serve at room temperature or chilled the next day. They will keep for up to 4 days refrigerated.



    I’ll be sharing this recipe and many more in my new cookbook, The Flavour of Joy which will be out a bit later this year sign up www.chefkate.me to be notified and we’ll be sharing about it here on the blog too.

    Sending ‘The Flavour of Joy’

    Chef Kate
    www.chefkate.me

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