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- Medjool Date Spooky Popcorn
-
- For the Popcorn:
- 1/3 cup Corn Kernels
- 1 tablespoon Coconut oil
- For the Date + Almond Chocolate
- 10-12 Roughly chopped Medjool dates
- 1/2 cup roughly chopped roasted salted almonds
- 4 oz 100% unsweetened chocolate gently melted
- 1 egg
- 1/2 cup chopped walnuts
- Directions
- For the Popcorn: 1. Place coconut oil in a medium to a large pot and melt over medium heat. Add popcorn and lid, shake the pot to coat. 2. When the kernels start to pop (about a minute) continue to shake the pot until they have stopped popping. 3. Quickly remove from heat, transfer to a bowl to cool. For the Date + Almond Chocolate 1. Using a food processor, pulse the dates and almonds until they are the size of pebbles adds to the gently melted chocolate, and stir until combined. 2. Pour onto parchment and spread evenly. Optional: lightly sprinkle with coarse salt. 3. Let cool then break into pieces, add to cooled popcorn 4. Enjoy!
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Peaches and Cream Shortcake with Basil
Ingredients
FOR THE BISCUITS:
3 c. all-purpose flour
2 tbsp. baking powder
3 tbsp. sugar
1/2 tsp. kosher salt
1 1/2 sticks (12 tablespoons) cold salted butter, cut into pieces
1 1/4 c. buttermilk
FOR THE PEACHES:
4 peaches (about 1 1/2 pounds)
2 tbsp. sugar
Grated zest and juice of 1 small orange
FOR THE CREAM:
1 7-ounce container plain Greek yogurt (about 3/4 cup)
1 c. cold heavy cream
1/2 c. sugar
1/2 tsp. vanilla extract (optional)
Chopped fresh basil, for sprinkling
1. For the biscuits: Preheat the oven to 400 ̊. Combine the flour, baking powder, sugar and salt in a food processor. Add the butter and pulse until it resembles tiny pebbles. (You can also do this in a bowl with a pastry cutter.) Gradually pulse in the buttermilk until the dough just comes together and is no longer crumbly.
2. Drop mounds of dough (about 1/2 cup each) onto 2 unlined baking sheets. Bake, rotating the baking sheets halfway through, until the biscuits are golden brown, about 15 minutes. Let cool completely on the baking sheets.
3. Meanwhile, for the peaches: Slice the peaches into thin wedges and place in a large bowl. Sprinkle with the sugar, then add the orange zest and juice and stir gently. Set aside until juicy, 15 to 20 minutes.
4. For the cream: Combine the yogurt, heavy cream, sugar and vanilla extract (if using) in a large bowl and beat with a mixer on high speed until stiff (it won’t get as stiff as regular whipped cream).
5. Split the biscuits and fill with the peaches and cream. Sprinkle with basil.
