4

Chocolate, coconut and date slab

SERVES 12 // PREP TIME 15 MINS // COOK 2 MINS (PLUS SETTING)

A layer of coconut ganache over this fudgy slab keeps it rich

and creamy, but dairy-free, while raw cacoa and dates steer

it firmly away from corner-store chocolate bar territory.

Caramelised honey and popcorn bars

with salted chocolate

SERVES 8-10 // PREP TIME 15 MINS // COOK 30 MINS (PLUS SETTING)

A cut-it-yourself bar with crunch from roasted nuts and candied

popcorn and with ultra-dark chocolate binding it all together.

650 gm pitted fresh dates,

coarsely chopped

110 gm raw cacao powder

1 tbsp rice malt syrup

250 gm coconut oil, softened

45 gm desiccated coconut

Toasted coconut flakes,

to serve

BITTERSWEET COCONUT

GANACHE

200 gm dark chocolate

(85%-90% cocoa solids),

finely chopped

400 ml coconut cream

1½ tbsp rice malt syrup

80 gm coarsely chopped

roasted hazelnuts

CANDIED POPCORN

200 gm coconut oil

90 gm popping corn

200 gm honey

BITTER CHOCOLATE GLAZE

200 gm bitter dark chocolate

(85%-90% cocoa solids),

finely chopped

5 gm coconut oil

1 For candied popcorn,

preheat oven to 180°C and line

a 26cm x 13cm loaf pan with

baking paper. Heat a large

saucepan over medium-high

heat, add 1 tbsp coconut oil,

then the corn, then cover with

a lid and cook, shaking pan

occasionally, until popping

stops (4-8 minutes). Transfer

to a tray and cool to room

1 Line a 22cm square cake

tin with baking paper, allowing

paper to overhang edges.

Process ingredients in a food

processor until smooth, press

firmly into base of tin and

refrigerate until semi-firm

and chilled (1-2 hours).

2 Meanwhile, for ganache,

place chocolate in a heatproof

bowl. Bring coconut cream and

syrup to the boil in a saucepan,

then pour cream over chocolate

and stir until melted. Pour

ganache over date mixture,

spread evenly with a spatula,

then chill until firm (1 hour).

3 Lift slab from tin, scatter with

coconut flakes and a little sea

salt and cut into 12 squares.

Slab will keep refrigerated in an

airtight container for a week.

temperature. Cook honey in a

large saucepan over medium-

high heat, swirling occasionally

until caramelised (6-7 minutes).

Add popcorn and remaining

coconut oil and stir to coat, then

spoon into loaf pan, pressing

firmly to compact popcorn into

an even layer. Refrigerate until

firm (20-30 minutes).

2 For chocolate glaze, melt

chocolate and oil in a heatproof

bowl over a saucepan of

simmering water. Pour glaze

over the popcorn so the

chocolate runs into any gaps,

then scatter with hazelnuts

and return to refrigerator to

set (1-2 hours). Cut into slices

to serve (this is easiest with

a serrated knife). Bars will

keep refrigerated in an airtight

container for 3-4 days.●

These recipes

are a base – try

candying nuts

instead of

popcorn, or use

freeze-dried

raspberries

instead of

flaked coconut.

GOURMET TRAVELLER 39

RECIPES LISA FEATHERBY. PHOTOGRAPHY ANDREW FINLAYSON. STYLING ROSIE MEEHAN. ALL PROPS STYLIST’S OWN

Eat clean