Pink 'Chocolate' Popcorn Recipe
1 cup cacao butter
½ cup coconut oil
1/3 cup coconut cream
2-3 tbsp stevia or powdered sweetener of choice
1.5 tbsp maple syrup
1 tsp vanilla paste
1 tsp – 1 tbsp pitaya (dragonfruit) powder, depending on colour desired
Popcorn, to serve OR freeze-dried raspberries to top
- In a bain marie, gently melt together the cacao butter and coconut oil, stirring frequently to prevent from burning. Once smooth, place in a blender with remaining ingredients (apart from the pitaya powder) and blitz for 2-3 minutes until smooth. Add in the pitaya powder, 1 tsp at a time – be warned, the colour will pale as the chocolate sets – and blend for a further minute until you reach desired colour (I used about 2 tsp).
- Either pour into a lined brownie tin and top with freeze-dried raspberries to serve as a “bark” or drizzle over popcorn, tossing to coat. Serve immediately and enjoy.
Leave a comment
Comments will be approved before showing up.