Salted Caramel Popcorn Bars
Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time). 10
air popped, use organic, non-GMO corn only
|Pumpkin seeds, wolfberries, other seeds (optional)|
Using a high-speed blender or food processor, blend the dates until they form a smooth paste.
Put the paste into a small saucepan.
Add the cacao powder, coconut oil and maple syrup and heat gently until well incorporated, stirring continuously.
Once ready, put the popcorn into a separate bowl, sprinkle with a little sea salt and pour in almost all of the melted chocolate mix.
Gently mix to coat the popcorn.
Pour the popcorn mixture into a baking tray and spread out until the entire base is covered (should only be a few centimetres thick).
Scatter the remaining bits of popcorn over the top and drizzle over the last of the chocolate mixture.
You can also at this stage add some wolfberries or pumpkin seeds, to give the bars even more crunch.
Put in the freezer to set (minimum 20 minutes). Once set, cut into bars. Note: Adapted from thewholesomelife. tumblr. com