Our plant-based, vegan-friendly Dark Choc Caramel Popcorn cookies taste amazing on their own, but they are also incredible to use in home baking.
You don't have to be vegan to enjoy this delicious slice made by Abbie Macfie! Made with our Dark Choc Caramel Popcorn cookies and using Whittakers chocolate there is magic in every mouthful.
If you are looking for a simple, but extremely delicious vegan, raw treat then this one is for you! Pop this onto your shopping list and make it on the weekend - send us a pic or tag us in if you do!
Our Dark Choc Caramel Popcorn cookies just won an award at the Outstanding New Zealand Food Producer Awards 2022 (the ONLY plant-based cookie to win) - read all about it HERE.
VEGAN CARAMEL ALMOND BUTTER POPCORN BARS
INGREDIENTS
- 175g Molly Woppy Dark Choc Caramel Popcorn Cookies
- 60g Coconut Oil melted
- Pinch of Salt
- 400g Medjool Dates
- 100g Almond Butter
- 1tsp Vanilla
- Pinch of Salt
- 20g Popped Popcorn
- 70g Roasted Almonds (roughly chopped)
- 120g Whittakers 50% Dark Chocolate
- 1tsp Vegetable Oil
- 15g Roasted Almonds (roughly chopped)
METHOD
- Grease and line a loaf tin, with baking paper hanging over the edge for ease of removing the slice.
- Place cookies in a food processor and blitz until they resemble fine crumbs. Add the salt and oil then blitz to combine.
- Press the cookie mixture firmly down in the base of the lined tin. Use a spoon to smooth it out evenly. Refrigerate.
- Wipe out the food processor and add the dates, almond butter, vanilla and salt. Blitz for 3-4 minutes until the mixture comes together to form a smooth paste. Tip into a bowl and mix through the popcorn and almonds. The mixture will be quite sticky - if you wet your hands it will be easier. Press the mixture down evenly over the biscuit base.
- Place the chocolate and oil in a bowl over a pot of simmering water. Do not let the pot touch the water. Stir until melted and pour over the date filling. Scatter over the Almonds.
- Refrigerate for at least 4 hours, or overnight.
- Carefully remove from the tin and slice with a hot knife.