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
Ingredients
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
Instructions
- Preheat the oven to 375 F and line two rimmed baking sheets with parchment paper.
- Heat a small saucepan over medium heat. Add maple syrup and tahini or nut butter, whisking to incorporate.
- 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!
- Remove from fire; stir in the vanilla extract and salt.
- Pour the popcorn on the prepared baking sheets.
- Pour the maple syrup mixture evenly over the popcorn. You have to do this while the maple syrup is still hot.
- Place the baking sheets in the 375 F oven and bake for 6 minutes.
- Remove and gently mix the popcorn with a spatula. Cook another 6 minutes, then remove and cool.
- Sprinkle with cashews.
- In a double boiler, melt the chocolate with the coconut oil, stirring constantly.
- Drizzle the chocolate popcorn with a spoon to create strands.
- Let the chocolate cool and harden, then break the popcorn into pieces and store in an airtight container.
- Enjoy!
- tags: collation dessert desserts gluten free
- Caroline Bisaillon