These little Palomita bites of chocolatey goodness are a real treat! They’re not only gluten-free but are completely dairy-free, too, making them a great choice for a crowd with multiple dietary requirements.
Palomita choc-a-lots
These little bites of joy are so rich and chocolatey you won't believe they're both dairy and gluten free!
Ingredients
- 30 g rice flour
- A pinch of salt
- 1 tsp olive oil
- 1 tsp caster sugar
- 3 handfuls of popped popcorn
- 4 tbsp honey
- 1 tbsp pure cacao powder
- 125 g dark dairy-free chocolate
- 3 tsp almond butter
Instructions
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Preheat the oven to 190oC/Gas Mark 5. Lightly oil 6 holes of a muffin tin.
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In a bowl, mix together the rice flour with a pinch of salt, the olive oil, sugar and 1 tbsp honey. When a dough has formed, roll out onto a lightly floured surface and cut into circles.
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Place each circle in a muffin hole and bake in the oven for 4-5 minutes.
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Remove from the oven and leave to cool. Once cool, spoon 1⁄2 tsp almond butter onto each one, then place in the freezer to set for 10 minutes.
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Melt the dark chocolate. Remove the muffin tray from the freezer and spoon a small amount of chocolate onto each base and return to the freezer for 10 minutes.
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In a small bowl, mix the remaining honey with the cacao. Crush the popcorn and mix into the honey and pure cacao mixture. Spoon on top of the bases and return to the freezer for 5 minutes.
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Finally remove from the freezer, pour over the rest of the melted chocolate and refrigerate for 3 hours.