Crust:
1 cup
air-popped popcorn, slightly crushed
2 tbsp
coconut oil
2 tbsp
cacao or cocoa powder
2 tbsp
liquid sweetener of choice (I used date purée)
Filling:
1 can
full fat coconut milk, chilled in the fridge overnight.
5
medium-sized dates, soaked, pitted and peeled (optional to peel them but it
looks better if you do)
1 tsp
lucuma powder (can omit)
1 tbsp
cacao or cocoa powder
6
squares dark, vegan chocolate of choice (I used raw chocolate from The Raw
Chocolate Company)
Toppings:
1
handful air-popped popcorn
How
to:
Melt
the coconut oil on a low heat, then mix it with the cacao powder and your
liquid sweetener of choice. If you’re using date puree like I did, blend the
chocolate with a hand blender to prevent clumps. Fold in
your crumbled popcorn, bit by bit, until it’s all coated in chocolate. You may
need more or less popcorn than the recipe says, keep going until you’re
satisfied.
Press
the chocolate-covered popcorn mixture out in (silicon) muffin moulds or a
small pie shell. Put in the freezer to set.
For
the filling, open the can of coconut milk and scoop out the thick, creamy layer
on top and add this to a food processor along with 3 tbsp of the coconut water
underneath, dates, lucuma powder and finally the cacao powder. Blend until the
filling is smooth. It might look split at this step, but this will be fixed by
the chocolate. Melt the chocolate and add it to the food processor while it’s
STILL hot (!) and blend again. Adding the hot chocolate like this will fix the
“split filling” problem and if not, simply add about a tsp of boiling hot
water.
Pour the
filling onto the crust, decorate with another handful of popcorn and put them
back in the freezer to set once again.
Let the pies
thaw for a few minutes before devouring ;)
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