Palomita Choc-a-lots

Palomita Choc-a-lots

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.


Palomita Choc-a-lots

A mixture of biscuit, chocolate and popcorn.

Makes: 6 cakes

Prep time:

Cook time:

  • 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
  • Instructions:
    1. Pre-heat oven to 190'c
    2. 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.
    3. When a dough has formed, roll onto a lightly floured surface. Cut into circles.
    4. Place each circle in a lightly oiled muffin tray. This will form our base.
    5. Bake for 4-5minutes.
    6. 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.
    7. 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.
    8. In a small bowl mix 3 tbsp of honey with 1 tbsp of pure cacao. Keep mixing until it looks like melted chocolate.
    9. 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.
    10. Finally remove from the freezer, pour over the rest of the melted chocolate and refrigerate for 3 hours.
    11. Palomita Choc-a-lots - not quite a biscuit, not quite a cake