Salted Caramel Almond Popcorn nests


Makes: 12


8 Medjool Dates, stones removed

90ml coconut oil, melted

4tbsp Meridian Smooth Almond butter 

50g unflavoured, popcorn

Maldon salt


Blitz the dates, coconut oil and almond butter in the blender.

Tip the popcorn onto a large bowl then drizzle over the date caramel. Stir well until it’s well distributed throughout the popcorn.  It wont coat every piece but will be swirled throughout the mixture.

Pile high into 12 cake cases in a muffin tin, sprinkle a few flakes of Maldon Salt on the top of each and put into the fridge to set for 15 minutes.

Notes: If the mixture seems too stiff to combine with the popcorn, pop into the microwave for a few seconds to melt the coconut oil again. Buy plain ready popped popcorn or pop your own. If you can’t find plain popcorn, use slightly salted and but don’t add additional Maldon salt at the end.