I heard about this recipe on the radio last week and thought it would be a nice simple one to tweak and thermify for Mr MaMT’s birthday. As it happens, he absolutely loved his treats, I was rather pleased with the result and Miss MaMT said the tasted was just like some chocolate popcorn she’d had once … so this one was a winner!
Inspired by The Little Book of Chocolat by Joanne Harris and Fran Warde
Line a 22 x 12cm loaf tin with cling film/greaseproof paper and set aside for the minute.
Cook the popcorn in a pan over a medium heat until the maize bursts into popcorn:
- 50g popcorn kernels
Set aside to cool
Add to the TM bowl and mill 10 seconds / speed 9:
- 70g cashew nuts
Add and whizz up 30 seconds or so / speed 9 (you made need to scrape down half-way through, a few times even):
- 50g water
Wash and dry the bowl at this point if you wish, but I didn’t bother.
Add and heat at 37°C for 4-5 minutes or until melted on speed 2:
- 300g coconut oil (you could add a portion of cacao butter, if you wish)
Add and heat/stir 37°C / 10 mins / speed 1:
- 70g raw cacao or organic cocoa powder
- 70g rice malt syrup (or more if you prefer it sweeter – or maple syrup, honey even)
- 1/2 tsp sea salt
- Generous pinch vanilla powder
Then when melted and nice and glossy, add and blend 5 seconds / speed 3:
- 120g cashew cream
Add to the bowl and mix on reverse / speed 3 / 5 seconds, ensuring all of the popcorn is coated:
- 50g popped popcorn
Tip into the lined loaf tin and press down. Then sprinkle the top with a little more salt (if desired)
Put in the fridge to cool and set for at least 2½ hours.
Remove from the tin, peel away the cling film (if you used it) and slice into bite-sized pieces with a large, sharp knife.
* keep in the fridge *
Next time, I think I’ll add some chopped roasted nuts and/or seeds to scatter underneath the popcorn for an extra crunch factor.