caramel popcorn bars

Back in the day, I had a space called Like Minded Projects in Collingwood that housed both Fred Gets and ACE Cookies.  All sorts of magic was created there, not to mention these crazy delicious caramel popcorn bars that Amber the chef dreamed up.  Needless to say, I was addicted.  Throughout my pregnancy the cravings for these bars kicked into overdrive and I was the caramel popcorn bar monster.

It's time to set these babes free and share the recipe with the world where it belongs.  I have trialled many different flavour variations using essential oils with great success, will post that another time x

popcorn bar 2.jpg
popcorn bar 1.jpg


First up, you need to make the flavoured popcorn.

100g popped organic corn    
170g coconut sugar    
40g water    
4 sprigs rosemary (I have subbed for doTerra essential oil)
1 tbsp coconut oil

1. Place coconut sugar and water into heavy based saucepan and bring to the boil.
2. Cook for a few minutes until mixture becomes darker then throw in rosemary.
3. Take off heat and pour in popcorn
4. Add a little coconut oil to stir through.
5. Keep folding through until most of the popcorn is completely covered in caramel
6. Transfer onto a dehydrator sheet and dehydrate overnight on approx. 60 degrees, if you don't have a dehydrator, put your oven on low (say 60 degrees celsius) for an hour and then check and assess if you need longer for it to be crispy and dry.


Now for where the magic happens

6 cups Caramel Popcorn
1.5 cups Cashew Nuts
¾ cups Rice Malt Syrup
1 pinch Salt


1. Place Caramel popcorn into a large mixing bowl and set aside.
2. Place cashews into blender and turn into nut butter, then add rice malt and salt and blitz until smooth.
3. Transfer mix to a saucepan and heat up so the mixture becomes a little runny
4. Pour mix onto popcorn and massage with hands until popcorn is coated in the sticky mixture. Be careful as the mix can get super hot
5. Transfer mix into a lined baking tin.
6. Using your hands and a palett knife, get the mix to be as flat and even as possible.
7. Place another baking paper sheet on top and with a different tin the same size press down firmly.
8. Place in the fridge for at least an hour until set and portion to whatever size you like.  Keeping in mind they are quite rich and heavenly so smaller portions may be the best way to go.


Enjoy and let me know how they turn out, be sure to tag me in any recreations x


no bake sour cherry + peanut butter granola bars

These are only a slightly altered version of The Nutritious Princess's original recipe which you can find here

Having recently taken to the concept of Minimalism, when it comes to gifts, we've decided that we would rather allocate some time and space in our lives to make a thoughtful gift (food or otherwise) with the receiver in mind the whole time instead of purchasing a present (unless we know it's something that the receiver 200% will LOVE and has asked for).

In this instance, it was something super YUM!  Looking for a treat to make my mother for her birthday, I remembered that she LOVES Cherries which just happened to be in my freezer at the time.  This recipe had been sitting in my bookmarks and I was keen to give it a go, so I experimented by adding the Sour Cherries and a few other tweaks.

Extremely happy to say they were devoured and enjoyed by all.  Let me know what you think x  



1/2 cup natural peanut butter (I always like to use crunchy for texture)
1/2 cup honey or rice malt syrup
1/4 cup touch chopped quality chocolate (use unsweetened unless you are have a VERY sweet tooth)
1 1/2 cups oats
1/2 cup chopped peanuts
2 tbsp coconut flakes
4 tbsp chia seeds
tiniest pinch of sea salt
1/2 cup frozen Sour Cherries (though I would use fresh if I had them)


Over a low to medium heat, use a double boiler and melt the peanut butter, honey and chocolate chips

1. In a bowl, combine the oats, chopped peanuts, coconut flakes, chia seeds and sea salt.
2. Pour the liquid mixture into the dry ingredients and mix well to coat everything.
3. Press the granola bar mixture into a small square pan lined with baking paper. Cover and refrigerate for 2 hours before cutting.

Once cut, I leave these in the freezer as the sour cherries are full of water and will start to lose liquid as they defrost.  Take out whenever it's time for a yum treat x