Who doesn’t love popcorn?! Let’s be honest, I doubt there are many of you. Especially when flavours like Pecan Pie, Salted Caramel and even CHEESE for a savoury option are on the menu. That’s what Popcorn Shed offer, a UK based company who produce award-winning gourmet popcorn, made by hand using all natural ingredients and are all about creating interesting and drool-inducing flavour combinations. Oh, and they are gluten-free!
I was kindly invited to try some of the range, which of course I was a bit excited about. Not your usual superfood, health-focused post I know, but of course, I’m all about balance here. I need something crunchy when it comes to a snack which is why I love popcorn so much and yes, this means it’s dangerously addictive, but so what 🙂
Although they are amazing just as they are, I thought I’d create a recipe incorporating the popcorn as a way of decorating these irresistible peanut butter and chocolate bars – the perfect topping to add some crunch and extra richness!
These guys clearly know what they are doing when it comes to making sure each cluster is absolutely bursting with flavour and actually tastes like what it should on the tin (*ahem* box). It’s good to see a range of flavours and indulgent, they are. It’s actually better because eating too much means they can become a bit sickly so you can’t devour a whole portion in one go. These would make a great foodie gift for Christmas in their shed boxes, a cute way of presenting these delicious popcorn varieties.
For the base –
- 75g rolled oats (I used Quaker)
- 75g puffed quinoa (I used Indigo Herbs)
- 30g sultanas
- 2 tablespoons flaxseed (I used Linwoods)
- 1 teaspoon cinnamon
- 40g dark chocolate, broken up into pieces (I used Montezuma’s)
- 2 tablespoons coconut oil (I used Lucy Bee)
- 2 tablespoons maple syrup (I used Indigo Herbs)
- 2 tablespoons almond milk
For the middle layer –
- 75g crunchy peanut butter (I used Pic’s)
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- Pinch of salt
For the topping –
- Popcorn Shed Pop’n’Choc popcorn
- 20g dark chocolate, melted
- 2 tablespoons cacao nibs (I used Indigo Herbs)
- First make the base: Mix together the oats, puffed quinoa, sultanas and cinnamon in a bowl.
- Gently melt the chocolate, coconut oil and maple syrup then pour into the dry ingredients along with the milk. Mix well to combine then tip the mixture into a lined tin or tray and press down evenly. Chill in the fridge while you make the next layer.
- Gently melt the peanut butter with the coconut oil and maple syrup then stir in the salt. Pour this over the base and spread out evenly. Chill in the fridge for at least 4 hours to set.
- Once set, remove from the tin/tub and place on a chopping board and cut into 6-8 slices. Drizzle each bar with melted chocolate and sprinkle over some popcorn and cacao nibs. Enjoy right away or chill in the fridge and keep until hungry!