Eat, Sweet Things

Popcorn Almond Chocolate Slice

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.

Popcorn Almond Chocolate Slice - Bitch, Peas - food blog

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.

 

Method:

  1. Line a 20cm pan, with baking paper. I always use a bit of spray oil to keep the baking paper in place.
  2. In a sauce pan melt the nut butters, honey and coconut oil together. Set aside for later.
  3. In a large bowl chuck together the popcorn, chopped almonds, and coconut.
  4. Pour the nut butter mixture into the large bowl and stir to combine. Pressing down on the popcorn a little as you go.
  5. 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.)
  6. 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.
  7. Freeze for about 20 minutes to set it good. Once set move to fridge and cut as you go, or slice into little bars.
  8. Enjoy!

Store in the fridge – or it’ll melt!

Popcorn Almond Chocolate Slice - Bitch, Peas - food blog

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. 

L xx

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