Tag Archives: Kate McAloon

Coconut Chocolate Fudge Bites by Chef Kate

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 Pumpkin and Coconut Pancakes

These are one of my all-time favourite things to make for breakfast! I love them so much I even make them for dinner sometimes. They are also a big hit with many of my clients especially Miranda.

This recipe is really simple to put together. I have included easy cooking instructions for the pumpkin. You can also use organic canned pumpkin to save time.

NOTE Cook the pumpkin up to 2 days ahead and refrigerate or also freeze in 2 cup portions then thaw before using in the pancakes. It’s great to have cooked pumpkin on hand so when you get the urge to make the pancakes all you have to do it prepare the batter.

Cooking the pumpkin
You’ll need approx. 2½ cups raw, peeled pumpkin cut into 2.5cm (1 inch) cubes. Place the cut pumpkin in a large saucepan on medium high heat and cover with water. Cover with a lid and bring to a boil. Cook for 10 – 15 minutes or until tender. Drain and set aside to cool for approx. 10 minutes prior to using in the recipe. When the pumpkin is cooled, mash it and set aside until ready to use. You can also steam or roast the pumpkin. Roasting takes a little long but you do not need to peel the pumpkin.

MAKES 10 – 15 pancakes (depending on size)

PREP TIME 10 minutes (if cooking pumpkin 25 – 35 minutes)

COOKING TIME 15 to 20 minutes

Ingredients

    • 2 cups gluten-free self-rising flour
    • 2 cups cooked mashed pumpkin, squash or sweet potato
    • 4 eggs, lightly beaten
    • ½ cup of yogurt (of choice)
    • ½ cup of coconut milk (or milk of choice)
    • ½ tsp vanilla extract/essence (optional)
    • ½ tsp sea salt (to taste)
    • Coconut oil, ghee or butter (for cooking and serving)

Method
1. In a medium large bowl mix all the ingredients together well. You can also add all the wet ingredients, then dry ingredients to your blender or food processor and mix until well combined. The batter will be thick and you thin a little if you like with more coconut milk or water.

2. Heat a large frying pan to medium high heat and add a generous amount of coconut oil to the pan and let it heat for about 1 – 2 minutes.

3. Spoon enough batter in the pan to form a 7.6cm (3 inch) round pancake and repeat leaving a little space between pancakes for turning.

4. Cook for about 2 minutes on one side until they start to brown then flip over carefully and cook for about 2 more minutes. Be careful not to burn them and adjust the temperature of the pan if needed. Repeat steps until all the pancakes are cooked or save some of the batter for the next day.

5. Serve immediately or transfer to an oven safe baking dish and loosely cover with baking paper and put them in a 250F/120C oven to keep warm until ready to serve.

6. Serve with nut butter, fresh fruit and a little maple syrup if you like. For added protein serve with poached or scrambled eggs if desired.

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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