I saw this recipe from Emily White in a magazine while getting a pedicure. I snapped a photo quickly and had it on my mind to make all working week last week.
This slice is just the right amount of sweet, it’s decadent and has great texture – and… I’ll admit, a bit expensive to make… Emily’s original recipe can be found here! My version is, in essence, the same recipe but I tweaked it a little bit to suit my budget and what was in my pantry.
Popcorn Almond Chocolate Slice
This is a no-bake slice. Very easy to make and makes a lot. Enough for roughly 12 large bars. It’s a very literally named slice: popcorn almond chocolate slice, that’s what it is – the only other flavours you can taste are coconut and honey.
Cook time: 20-30min.
What You’ll Need:
- 1⁄4 C almond butter
- 1/4 C crunchy peanut butter
- 3T honey (swap for maple syrup and it’s vegan!)
- 2T melted coconut oil
- 1⁄2 C roughly cut almonds
- 1⁄2 C shredded coconut
- 2 C popped popcorn
For the topping:
- 150g of dark chocolate *
- 1/3 cup coconut cream
* I used 85% dark chocolate and loved it – if you aren’t a fan of dark chocolate I would recommend using half dark and half milk chocolate. The bitterness of the dark chocolate is needed to balance the sweetness of the honey.
- Line a 20cm pan, with baking paper. I always use a bit of spray oil to keep the baking paper in place.
- In a sauce pan melt the nut butters, honey and coconut oil together. Set aside for later.
- In a large bowl chuck together the popcorn, chopped almonds, and coconut.
- Pour the nut butter mixture into the large bowl and stir to combine. Pressing down on the popcorn a little as you go.
- Press mixture into the lined pan. (Use another piece of baking paper to flatten it into the pan so you don’t get your hands covered in sweet nut goodness.)
- Warm the coconut cream in a small sauce pan until it has almost reached a simmer. This takes no time at all – do not let it boil! Remove from the heat and add the chocolate, stirring until melted. Pour and flatten over the mixture, top with a sprinkle of coconut.
- Freeze for about 20 minutes to set it good. Once set move to fridge and cut as you go, or slice into little bars.
Store in the fridge – or it’ll melt!
Pro tip: Shop local. Support local. It makes you cool.
I want to do a bit of a shout out to few local brands which I used for some of the ingredients. Including almond butter with cacao nibs from Forty Thieves and Coconut and Vanilla popcorn from Serious Popcorn – this popcorn insanely good but definitely not needed, plain ol’ pre-popped or self-popped popcorn will do the trick.