Gooey, rich and indulgent…These squares of deliciousness are a bit like a rocky road – chocolate smothering crunchy popcorn and seeds, resulting in a secretly healthy sweet treat when chocolate cravings hit!
Chocolate & Pumpkin Seed Popcorn Squares
- 100g popcorn kernels
- 1 tsp coconut oil
- pinch sea salt
- 210g cacao butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 3 tbsp cacao powder
- 2 tbsp almond or cashew butter
- 1 tsp cinnamon
- 6 large medjool dates, stoned
- 4 tbsp pumpkin seeds
First make the popcorn: Heat the coconut oil in a large pan with a lid on a medium heat. Add the popcorn kernels and pinch of salt and stir to coat in the oil.
Place the lid on and wait 1-2 minutes until the corn starts to pop. Give it a good 5-6 minutes to pop completely, shaking the pan every 30 seconds to help prevent burning.
Now place the cacao butter in a heatproof bowl and place over a small pan of simmering water until melted, then remove from the heat.
Whisk in the maple syrup, vanilla, cacao powder, almond or cashew butter and cinnamon until smooth.
Place the dates in your Ninja Kitchen Auto IQ Nutri Ninja and pour in the cacao butter mixture. Blend well on a high setting until smooth.
Now mix in your popcorn (leave behind any unpopped kernels) and pumpkin seeds and stir well to combine and everything is well coated.
Spoon this mixture into a lined 20cm square baking tin and pat down well, smoothing out evenly. Chill in the fridge for at least 2 hours to firm up.
Slice into squares and gently remove from the tin. Now enjoy!
Keep any remaining popcorn squares in the fridge in an airtight container for up to 1 week.