CHOCOLATE POPCORN cupcakes

INGREDIENTS BASE
1/2 cup coconut oil, melted
1/4 cup coconut sugar
1/4 cup desiccated coconut
1 cup hazelnut meal or almond meal
1/3 cup rolled oats
2 tablespoons cacao
FILLING
1 cup nut butter of choice
1/2 cup coconut oil, melted and slightly cooled
3 tablespoons agave nectar
1 teaspoon vanilla extract
4 cups Cobs Sea Salt Popcorn
TOPPING
2 tablespoons coconut oil, melted and cooled
1-2 tablespoons cacao

METHOD BASE
1. Pre-heat oven to 180°C or 160°C fan forced. Line a standard 12-hole muffin tin with muffin cases 2. Combine base ingredients in a medium bowl and divide evenly between prepared muffin cases. Gently press into cases to flatten
3. Bake for 10 minutes, remove from oven and cool
FILLING
1. Combine all filling ingredients in a medium bowl. Pour over cooled bases pressing in gently to secure
TOPPING
1. Add topping ingredients to a small bowl and whisk to combine
2. Using a spoon, drizzle over the top of the popcorn then place in the fridge for 1 hour or until set

https://myfoodbook.com.au/sites/default/files/E%20Book_30min_2018_FINAL.pdf?pdf=cookbook?pdf=cookbook

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