Palomita is Spanish for popcorn, it’s quite a fun word isn’t it? Choc-a-lot…well now that’s rather self explanatory. I wanted to make something different, not quite a cake, not quite a biscuit, I was bloomin’ delighted with the outcome, however what do I call it…hence the unusual name. There is a thin layer of honey biscuit, followed by a caramel layer of almond butter. Upon this dark chocolate, then chocolate coated popcorn and to top it off another layer of dark chocolate. I sprinkle rock salt on these which really does top it off. They’re dairy free, gluten free, nut free and refined sugar free - lots of free from huh? But they are most certainly not yummy free! scroll down for the recipe.
A mixture of biscuit, chocolate and popcorn.
Makes: 6 cakes
- 30g Rice Flour
- Pinch of salt
- 1 tsp of olive oil
- 1 tsp of cane sugar
- 3 handfuls of popped popcorn
- 4 tbsp of honey
- 1 tbsp of pure cacao powder
- 125g dark dairy free chocolate
- Almond butter
- Pre-heat oven to 190'c
- In a bowl mix together the 30g of rice flour with a pinch of salt, 1 tsp of olive oil, 1 tsp of cane sugar and 1 tbsp of honey.
- When a dough has formed, roll onto a lightly floured surface. Cut into circles.
- Place each circle in a lightly oiled muffin tray. This will form our base.
- Bake for 4-5minutes.
- Remove from the oven and leave to cool. Once cool spoon half a tsp of almond butter onto each one. Place in the freezer for 10 minutes.
- Melt the dark chocolate and remove the bases, spoon a small amount of chocolate onto each base and return to the freezer for 10 minutes.
- In a small bowl mix 3 tbsp of honey with 1 tbsp of pure cacao. Keep mixing until it looks like melted chocolate.
- Crush the 3 handfuls of popcorn and mix in the honey and pure cacao mixture. Spoon on top of the bases and return to the freezer for 5 minutes.
- Finally remove from the freezer, pour over the rest of the melted chocolate and refrigerate for 3 hours.