Salted Caramel Fruit & Seed Popcorn Bars - Vegan, Nut, Egg, Refined Sugar, Gluten & Dairy Free
Oh.My.Goodness. Have I got a delicious recipe for you today? These Salted Caramel Fruit & Seed Popcorn Bars are the dog diggity bomb. Think a caramel covered popcorn slice filled with cranberries, apricots, sunflower and pumpkin seeds covered in glorious dark chocolate all sprinkled in some extra goodies. I have been so inspired in the kitchen lately and I am so happy that I have got my mojo back. I find throughout my pregnancy and in the early postpartum days my interest in cooking wanes significantly and to try and conjure a basic meal is hard enough let alone trying to be creative. I'm glad that has all changed. Mind you it seems most recipes are chocolate or cake related but I can live with that if you can. The waistband on my pants might have something to say about it though.
I've been playing around with this recipe for a couple of weeks now. Trying to get the perfect salted caramel flavour without headache inducing sugars, bloating creams and the fuss that it takes to make a caramel. My first variation of this recipe was trying to make a caramel out of honey and coconut milk. While it turned out okay I found I had to use way to much honey to get the consistency I needed and after eating a piece both hubby and I got awful headaches. So back to the drawing board it was to try and come up with another version that didn't rely on honey. I had a little poke through my cupboard to see what else I could use instead. I come across a half a bag of dried dates and my mind started ticking over again. Dates + coconut milk = caramel sauce. Yes! I thought this would be a great alternative and it's also dairy free. I wanted to create a treat for those who like me struggle with allergies but still, want to enjoy a treat every known and again.
The kids and hubby gobbled these down quick smart and little Miss H was quite smitten with her "clockclit". She is a girl after her mummy. Can't get enough of the chocolate this little one. These bars are best served from the fridge alongside a good cup of coffee. The perfect pick me up! I hope you enjoy them as much as I enjoyed developing this recipe for you.
Salted Caramel Fruit & Seed Popcorn Bars
Prep Time:
30 minutes
Cook Time:
nil
Makes:
8 large bars
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Ingredients
:
Caramel Sauce
- 1 cup coconut milk
- 1 cup dried pitted dates
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla essence
- 5 tablespoon coconut oil
Filling
- 8 cups popcorn
- 1/4 cup apricot, diced
- 1/4 cup cranberry
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
Topping
- 200g 70% dark chocolate {I use lindt chocolate}
- 2 tbsp toasted coconut flakes
- 1 tablespoon cranberries, roughly chopped
- 1 tablespoon pumpkin seeds, roughly chopped
Instructions:
- Line an 18 x 28 cm slice pan with baking paper and set aside.
Caramel Sauce
- In a small saucepan add the coconut milk, dates, honey, salt, vanilla essence and coconut oil.
- Bring the mixture to the boil and simmer on low for 4-5 minutes or until the dates are very soft. Set the mixture aside to cool slightly.
- Using a stick blender, blend the caramel mixture together to a smooth consistency. Let it sit aside for 10-15 minutes to cool.
Filling
- In a large mixing bowl add the popcorn, dried apricots, cranberries, sunflower seeds and pumpkin seeds to the bowl.
- Pour the cooled caramel mixture over the popcorn and mix to combine making sure all the filling ingredients are covered in the caramel sauce.
- Pour the filling mixture into the lined baking tray and pop in the fridge to chill for 2 hours.
Topping
- Break up the dark chocolate and place into a microwaveable bowl. Heat the chocolate in 30 seconds bursts and stir between each until the chocolate is completely melted.
- Pull the chilled slice out from the fridge and pour over the chocolate. Using an offset spatula, spread the chocolate evenly over the slice.
- Sprinkle the garnishes over the chocolate and pop back in the fridge for a further hour to chill.
- Cut into 8 even bars or smaller sized pieces if you choose.
Cooks Notes
- These bars keep in the fridge for up to two weeks in an airtight container.
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