But soufflé with nut butter, maple and chocolate

But soufflé with nut butter, maple and chocolate

Vegan, gluten-free and dairy-free, this popcorn is sticky and sweet, but still a very healthy little treat due to its high fiber and protein content! Treat yourself well! 

But soufflé with nut butter, maple and chocolate



8-10 cups plain puffed corn
2/3 cup pure maple syrup
1/4 cup tahini or nut butter (peanut, almond or cashew)
1 tsp vanilla extract
1/2 teaspoon of salt
1 1 / 2 cup of Cashew nut 
125 grams of vegan dark chocolate
1 C. coconut oil




  1. Preheat the oven to 375 F and line two rimmed baking sheets with parchment paper.
  2. Heat a small saucepan over medium heat. Add maple syrup and tahini or nut butter, whisking to incorporate.
  3. Bring the mixture to a boil. Boil 2-3 minutes, whisking constantly, until the maple syrup thickens. Do not boil for more than a few minutes!
  4. Remove from fire; stir in the vanilla extract and salt.
  5. Pour the popcorn on the prepared baking sheets.
  6. Pour the maple syrup mixture evenly over the popcorn. You have to do this while the maple syrup is still hot.
  7. Place the baking sheets in the 375 F oven and bake for 6 minutes.
  8. Remove and gently mix the popcorn with a spatula. Cook another 6 minutes, then remove and cool.
  9. Sprinkle with cashews.
  10. In a double boiler, melt the chocolate with the coconut oil, stirring constantly.
  11. Drizzle the chocolate popcorn with a spoon to create strands.
  12. Let the chocolate cool and harden, then break the popcorn into pieces and store in an airtight container.
  13. Enjoy!

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  • Caroline Bisaillon