This might just be the easiest recipe I have ever created, and just happens to be gluten free and low FODMAP!
- 1/3 cup maple syrup
- 1/2 cup tahini
- 1tsp vanilla essence
- 5 cups popped popcorn (approx ¼ cup of kernels if making yourself)
- 100g dark chocolate
- 1tsp coconut oil (optional)
- ½ tablespoon sea salt
1. Line loaf tin with baking paper.
2. Pop popcorn in microwave or on stove top if popping your own
3. Combine maple syrup, tahini and vanilla essence in a small bowl.
4. Pour mixture over popped popcorn and stir till covers.
5. Press mixture firmly into a loaf tin, the more compact you can make it the better it will hold together. Put popcorn mixture in the freezer to set for approx 30 minutes.
6. Melt 100g dark chocolate with 1tsp coconut oil, the coconut oil is optional, but makes the chocolate smoother and easier to pour.
7. Remove popcorn from the freezer. Spread chocolate across the top of the popcorn, sprinkle with salt. Put back in the freezer for a few hours to solidify.
8. Remove from loaf tin and slice with a sharp knife. Store in an airtight container in the freezer.
Georgia is a Melbourne based private practice dietitian, nutritionist and recipe creator, and the face behind @oftengood on Instagram!
She is passionate about making healthy eating fun, accessible and achievable for all people. Georgia follows an ‘all foods fit’ approach to nutrition, and promotes mindfulness, intuitive eating and joyful movement.
Georgia is committed to empowering and inspiring her clients to improve their health and wellbeing through sustainable nutrition and lifestyle changes. She specialises in Eating Disorders, Disordered Eating, and improving food and body relationships, and follows a non-diet approach.
Georgia also assists clients in managing gut issues including Coeliac disease and IBS, and Chronic Disease Management. Georgia is committed to providing evidence based, collaborative, nurturing and client-centred care, and her skills lie in building client confidence and capacity to take charge of their health.