Recently, Portlebay Popcorn asked me to create a recipe with their popcorn, and I just had to say yes! Popcorn is one of my favourite snacks and their delicious and innovative flavours were just too good to not try. I wanted to use one of the more unusual flavours and what is more exciting than lemon sherbet popcorn? Therefore, these chocolate lemon biscuit bites were formed.
I am not going to lie to you, this was one of those recipes where I just made it up as I went along and it turned out pretty darn good. A cheesecake style biscuit base with a chewy lemon cashew middle and a crispy chocolate topping. But of course the crème de la crème of this recipe is the lemon sherbet popcorn, that proudly sits on top.
Ingredients: Makes 9 bites
100g Cashew Butter
2 tbsp Desiccated Coconut
3 tsp Lemon Extract (can adapt to taste)
1 tbsp of Coconut Flour (or Ground Almonds works well too)
150g Dark Chocolate
100g Digestive biscuits
Start by mixing together the cashew butter, coconut, lemon extract and coconut flour in a bowl.
If the mixture is a little thick you can add a splash of water and mix again.
Melt the chocolate in a bowl over a saucepan of boiling water – be careful not to burn the chocolate.
In a separate bowl crush the digestives with a rolling pin until they resemble a fine crumb.
Melt the butter in a saucepan and then add to the biscuit crumb. Mix together until the biscuit is coated in butter and sticking together.
Evenly distribute the biscuit mix between 9 round silicon moulds – press it into the bottom.
Next add 1tsp of cashew mixture onto the biscuit base and spread evenly.
Finally add a spoonful of melted chocolate to the top and then a sprinkle of Portlebay Lemon Sherbet Popcorn.
Leave to set in the freezer for about 30 mins before tucking in!
Don’t forget to checkout Fran’s gorgeous Instagram page and blog for many more delicious and creative recipes, they’re amazing!
For all the missers of Mingles and lovers of the humble After Eight, this is a festive treat you would be simply silly not to have! Put an extra indulgent touch to your Christmas movie time with this easy popcorn treat.
To make at home, you will need the following:
250g of chocolate (we used white, but you can have whatever tickles your fancy)
2 candy canes, plus an extra for dusting
At least 1 packets of Sweet & Salty Portlebay Popcorn, 75g
Bash up the candy canes into chunks, like they’ve just told you “Gravy has no place in a Christmas dinner”. This is best done in a plastic sandwich bag using a rolling pin to break up the pieces. Make sure you leave enough nice big chunks to decorate the top!
Melt the chocolate in the microwave, checking it at 1 minutes intervals. Shouldn’t take any longer than 2 minutes!
Once it’s lovely and runny, put 2 teaspoons of Peppermint Extract into the melted chocolate (or to taste), and stir in.
4. Empty your Sweet & Salty popcorn into a large mixing bowl, and pour in your peppermint mixture!
Now all you do is give a good stir, and split into bowls, or keep it all to yourself in the mixing bowl, it is Christmas after all!). Use the last of the candy cane chunks to decorate the top!
If you’re not a fan of mint, try melting up some Terry’s Chocolate Orange, or slathering in Nutella for an even more luxurious treat! However you’re enjoying this festive season, make sure you’re eating only the very best!
To celebrate the glorious return of one the best loved baking programmes on the British television, we’ve teamed up with the lovely people at Lucy Rocks Paleo to bring you a baking competition you can do without stepping inside that fabled Bake Off tent.
You can try out our recipes, or make up your own, they just have to be delicious I’m afraid. How difficult can that be when you’re smothering everything in chocolate?
Week 1 kicks off with a classic tray bake (just without the bake): Rocky Road! You may remember we featured our Popcorn Rocky Roads online a while ago, well now they’re back with the delicious addition of Lucy Rocks Paleo Golden Granola.
If you’d like to try out the recipe yourself, you will need:
1 smallish, deep baking tray, greased and lined
75g of Cappuccino Portlebay Popcorn (although other flavours will work just as well)
200g of Golden Granola from Lucy Rocks Paleo
50g of Mini Marshmallows
300g of Dark Chocolate (or whatever chocolate is your favourite)
50g of Salted Butter
A dash of whatever you would like to decorate your masterpiece with
For you Rocky Road purists out there, I’m sure you’ll be crying out “Where’s the raisins?! Where’s the cherries?! What is this sham of a Rocky Road recipe about!”. Do not fear cake lovers, as Golden Granola has all of these elements and more! With mulberries, goldenberries, coconut chips and tonnes of other healthy bits and bobs, it’s a wonderful alternative to give your bakes that extra crunch!
Get ready for a picture heavy post, with tonnes of craving inducing images of melted chocolate, because that’s going to feature a lot! First of all, melt the chocolate and the butter together in a heat proof bowl, over a shallow pan of simmering water. Make sure the water doesn’t touch the bowl, and the chocolate doesn’t get too hot! Chocolate cement is great for tiling a ginger bread house, but not for much else.
Right now you’re going to be fighting back urges to plonk yourself on the sofa and tuck into that bowl of chocolate heaven with a teaspoon and a sense of reckless abandon. Hold yourself together! The next bit is a piece of cake…sorry.
All your tiny marshmallows (bar a few for decoration), Portlebay Popcorn and Lucy Rocks Golden Granola need to be mixed in with a lot of added elbow grease, to make sure every grain and popcorn piece is thoroughly coated in your butter and chocolate mixture. If you can’t quite get everything covered, melt a little bit more chocolate in the microwave to cover those last few patches. It should look a little something like this:
It will get messy, but where’s the fun in keeping everything tidy, eh? Once it’s all mixed together and coated as much as you can get it, you need to start piling the mixture into the baking tray, making sure to get it into as many nooks and crannies that you can. A little like this:
You can decorate yours in any way your chocolate loving heart desires; we’ve used sugar sprinkles you can find in any supermarket or baking shop, and of course more mini marshmallows.
Place in the fridge to chill for a couple of hours until the chocolate is firm and holds it’s shape, or put it in the freezer for about an hour if you just can’t wait to tuck in! At the end of it all, you will end up with some beautiful popcorn-y granola-ry goodness.
And there you have it! A simple treat to try at home, and loved by all.
Share your own fantastical tray bakes on The Portlebay Popcorn or the Lucy Rocks Paleo Facebook, for your chance to win some scrumptious popcorn and granola!