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.theflavourofjoy.com

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