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Choc Peanut Butter Cake with Peanut Butter Caramel Popcorn
A delicious and indulgent recipe that has wow factor! A double bonus is the wholesome ingredients making this a guilt-free dessert to enjoy.
Recipe and Image / Jo from Healthy Eating Jo
INGREDIENTS
Choc Peanut Butter Cake
- 1/2 cup almond meal
- 1/2 cup Australian Lupin flour (or flour of choice)
- 1/4 cup smooth peanut butter (Visit your nearest store for freshly ground peanut butter)
- 1/2 cup granulated natural sweetener (xylitol, organic raw sugar, organic coconut sugar)
- 1/2 tsp baking powder
- 1/2 tsp bi-carb soda
- 1/4 tsp fine Himalayan salt
- 1 tsp vanilla extract or organic vanilla bean powder
- 30g choc chips (try our organic dark chocolate buttons, organic dark chocolate 85%, chopped
- 1/2 cup almond milk (try using our almond mylk base)
- 1 tsp organic apple cider vinegar
Peanut Butter Caramel Popcorn
- 2 cups organic popping corn, cooked
- 1/8 cup peanut butter (Visit your nearest store for freshly ground peanut butter)
- 1/8 cup organic rice malt syrup
- 1 tbsp organic coconut sugar
- 1/8 tsp vanilla extract or organic vanilla bean powder
TIME
COOKING TIME 25MIN PREPARATION TIME 15 Minutes
SERVES
6-8
DIFFICULTY
METHOD
Preheat oven to 180˚C.
1Mix milk, vinegar, vanilla and peanut butter.
2Mix dry ingredients.
3Combine wet to dry ingredients and stir until just mixed. Add choc chips and stir through. Spoon into a greased tin.
4Bake for 25mins or until a skewer comes out clean.
5Heat popcorn sauce ingredients in a small pan on a stovetop, stirring until smooth.
6Drizzle over popcorn and stir quickly to coat.
*Add a splash of almond milk to the sauce if desired to give it a runnier consistency.
7Dessert
WHERE TO
FROM HERE?
