Pink 'Chocolate' Popcorn Recipe

August 10, 2018


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


Serving suggestions:

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.

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