Popcorn Cakes

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Ingredients

• 30g Freshly popped corn
  
• 50g Vegetable Shortening
  
• 100g Dark cooking chocolate (broken in to pieces)
  
• 2 tsps Cocoa powder
• 30g Golden Syrup
• 25g Vegan Marshmallows
  

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Method

1. Melt the vegetable fat, treacle, chocolate and cocoa powder slowly over a low heat
2. Stir in the popcorn and mix thoroughly until the pieces are well coated
3. Spoon into cake cases and top with pieces of mallow
   
4. Allow to cool to room temperature before setting (and storing) in the 'fridge
   

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Cooking Temperature: low

Cooking Time: 10 Minutes

Serves: 6-8

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.