Popcorn Cakes
Method
- Melt the vegetable fat, treacle, chocolate and cocoa powder slowly over a low heat
- Stir in the popcorn and mix thoroughly until the pieces are well coated
- Spoon into cake cases and top with pieces of mallow
- Allow to cool to room temperature before setting (and storing) in the 'fridge
Cooking Temperature: low
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Cooking Time: 10 Minutes
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Serves: 6-8
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Keeps For: 5 days
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Tips and Comments
- Can be made with 'milk' chocolate if you prefer a sweeter version.
- Vegan marshmallow topping is, of course, optional but these can be found in most health food shops quite easily.
- Soya margarine can be used instead of shortening and taste just as good but the result will hold together less reliably.