Peanut butter popcorn cake
The only way to get rid of a temptation is to yield to it.
That was said by Oscar Wilde. And that argument I have been trying to proof today by making this ridiculous and fabulous chocolate covered peanut butter popcorn cake. Because there has been some frequent thoughts of chocolate, peanut butter and popcorn on my mind. Together. Combined.
And because it is Halloween.
So now, I can inform you all that Oscar Wilde was wrong. I did not get rid of the temptation. Actually it got worse. This morning I have had to yield to the temptation in every 15 minutes and go time and again back to the fridge and chip off “just one more piece” of this cake. But I don´t mind. I love it.
And warmly recommend it. To every pleasure seeker and peanut butter & popcorn & chocolate lover. This is a perfect movie night snack or halloween treat. If you don´t mind your hands getting all cluttered with chocolate and your temptations getting bigger by every bite.
PEANUT BUTTER POPCORN CAKE
- 5 cups non-salted popcorn
- 0,5 cup melted butter
- 0,5 cup thick peanut butter
- 2 tbls organic raw honey or coconut palm syrup + toffee stevia drops
- 0,25 cup crushed peanuts
- 0,25 cup crushed raw chocolate or cacao nibs
- 4 tbls peanutbutter
- 3 tbls coconut oil or butter
- 3 tbls raw cacao powder
- 4 tbls organic raw honey or coconut palm syrup
- 1 tsp vanilla extract
- crushed peanuts
- crushed raw chocolate or cocoa nibs
Butter a bundt pan. Prepare the popcorn. Remove all unpopped grains from the crowd and put the popcorn in a bowl. Melt butter, peanut butter and honey in a warm water bath. Pour the mixture into a bowl with popcorns. Add in the nuts and chocolate chips and mix. Press the mixture firmly into the cake pan. Put the pan into the freezer for a couple of hours. Take the pan from the freezer and turn the cake out onto a plate and put in the fridge and prepare the frosting.
Melt peanut butter, coconut oil / butter and honey in a warm water bath. Add cocoa powder and vanilla. Check the taste and add more spice or sweetness if needed
Frost the cake and top with chopped nuts or grated raw chocolate. Put the cake into the freezer for about 15 – 30 minutes. Serve, chip off pieces with your hand or with a help of a knife and enjoy! Store in the fridge.
Note: This cake has to be served cold, otherwise it will lose it´s shape. You won´t get perfect cake slices but more like delicious blocks and chuncks!