This recipe was inspired by Chyvonne Sneed’s recipe posted on www.hotrawchef.com a couple of years ago. My recipe is quite similar to Chyvonne’s recipe in the video, but it’s so tasty I just had to share it with you. Popcorn is a great snack. Carmelpopcorn is even better! But for many people, including myself, popcorn is too hard on the teeth, and causes digestive issues. This version is all plant based, so it’s perfect food to snack on.
1 head of cauliflower (broken into pieces – best to use just the florets)
1/3 cup or more raw lucuma powder
drizzle agave nectar
prepared carmel-candy mix (see recipe below)
1 cup chopped raw pecans (you can use jungle peanuts too)
Place cauliflower florets into a big mixing bowl. Add lucuma powder and mix well to coat. Drizzle agave and mix again well. Set aside to make caramel-candy coating.
1 cup pitted and well-packed Medjool dates (soaked over night)
1 tsp organic vanilla extract (non-alcoholic)
dash pink Himalayan salt
drizzle or two agave nectar
dash ground cinnamon
Combine all ingredients in a high-speed blender (including soaking water), and mix on high until a smooth, creamy paste is made. Pour over prepped cauliflower (with lucuma). Mix until well coated.
Add chopped pecans and toss well. Place coated florets onto dehydrator trays leaving space between. Dry for at least 18-24 hours until somewhat crispy – not too dry, and not too soft. You don’t want a burnt taste, and you don’t want a hard-leather taste either. This popcorn will go fast, but can store in a sealed container in the fridge for up to a week, or a cupboard for up to two days.