Coconut caramel popcorn slice

May 29, 2019

PREP 30/Mins
COOK 60/Mins
Serves 14/Serves

BASE

1 cup oats blended into oat flour
2 servings (50 grams)  Two Islands vanilla and coconut protein
1/2 cup desiccated coconut
1/4 cup coconut oil
1/8 cup pure maple
1 tsp vanilla extract

CARAMEL LAYER

1 cup dates soaked
1/3 cup coconut milk
1/4 cup coconut oil
1 teaspoon vanilla extract

TOPPING

5 cups popcorn
50 grams vegan chocolate melted

1. Line a tray with baking paper.

2. Blend oats until crumbly. Add all other ingredients for the base until combined.

3. Press base mixture into baking tray and leave in fridge while making the caramel layer.

4. Blend all ingredients for the caramel layer together - once smooth pour over base.

5. Press popcorn into caramel layer and melt the chocolate to drizzle over popcorn.

6. Leave in fridge for 2 hours before cutting and serving.

About the author

This recipe was created for Two Islands by Lucy of @foodie.lu