Saturday, 23 August 2014

Chocolate Avonana Cake with a Popcorn Crust (Vegan Friendly & Gluten Free!)

Have never been an avid popcorn lover but call me an addict after making some with coconut oil thanks to our lovely #bbpopcorn. Made this decadent, rich confection that’s accompanied with a crunchy popcorn crust, and I (@bunnysquats) officially love desserts more than humans now. 


2 handfuls of kernels
4 tbsp coconut oil

3.5 tbsp cocoa powder
2 large ripe bananas
2 large ripe avocados
3 tbsp maple syrup
1 tbsp peanut butter


  1. Place corn kernels in a hot, large dry pot. Pour coconut oil into pot and shut the lid. Shake the pot now and then. Stop shaking and cooking when the popping sound stops.
  2. In a food processor, pulse 6 handfuls of popcorn and set aside. Preheat oven to 180C, and combine pulsed popcorn with maple syrup and peanut butter
  3. Press mixture into a 9inch springform pan to form a base. Bake for 15 minutes or until golden brown. Allow to cool.
  4. In a blender/ food processor, pulse avocados, peanut butter until smooth and creamy. Add cocoa powder until mixture and continue blending until even.
  5. Pour chocolate mixture over crust and allow to freeze over night. Serve with fruits the day after!

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