An early morning invention
23 April 2015
We all have those mornings when we stand in the kitchen and try to pull together some kind of lunch for our kids in our head. Some mornings we are on fire, others we are thinking of what we can create with stale bread and soggy veggies.
The other morning I had a saucepan half full of popcorn from the movie night before. Usually I am quite happy to just give the girls a bag of popcorn each, but I was feeling a little inspired.
I put some peanut butter, honey and cocao together in a saucepan and then smooshed the popcorn in to the mix in a tray and then chucked it in the fridge. It was seriously a revelation.
This morning I refined the idea a little, as the popcorn and peanut butter didn’t really stick together all that well, so I added a little coconut oil to the mix. I also got rid of the cocao and drizzled (poured) dark chocolate over the top.
This is a snack for after school, as I found out from the kids later in the afternoon. Coconut oil and hot pumpkin soup in the thermos ARE NOT friends. Also I know that a lot of schools are nut free, so best to keep this in the fridge at home.
Choc Peanut Butter, Honey + Popcorn Slice (CHOCPNBP)
What You Need
- 4 cups of popped popcorn
- 1 cup of peanut butter
- 100gm coconut oil
- 3 tablespoons of honey
- 75gm dark chocolate
What You Need to Do
- Line a slice tin with baking paper.
- Melt the peanut butter, coconut oil and honey together in a saucepan.
- Pour melted mix in to a large bowl, add popcorn and coat well.
- Pour the popcorn and melty mix in to the slice tin and pop in the fridge or freezer depending on how bad you need this.
- Bring water to a simmer in a saucepan and pop a bowl over the top to melt the chocolate in (make sure the water doesn’t touch the bowl). Stir the chocolate until almost melted, take off the heat and stir until the rest of the lumps are out.
- Drizzle over your chilled CHOCPNBP slice.
- Pop it back in the fridge and wait for the chocolate to set.
- Chop up in to little squares (as it is quite rich).
- Keep it in the fridge and nibble away with a cuppa.