Ratio 3:1         

Total Calories  3117 kcals  

Fat                      300g

Protein               51g

Carbohydrate     48g

 

Makes approximately 10 portions each providing

30g fat, 5.1g protein and 4.8g carbohydrate

 

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Ingredients                                                                            

135g ground almonds

57g butter

150g blueberries

170g Philadelphia cream cheese – full fat

250g double cream (Tesco)

30g lemon juice

22g salted caramel popcorn by Popcorn Shed

8g gelatine powder

20ml water

9g coconut oil

15g erythritol powder (or Truvia/Hermesetas Liquid to taste)

 

Method

For the base:

Crush the popcorn into small lumps.

Melt butter and half the coconut oil in a pan. Add ground almonds and popcorn and mix well.

Use a spatula to transfer mixture into a 7 inch non-stick spring form tin.

Press mixture down with back of fork so it is nice and firm.

Place in oven at 150C for 10 minutes. Remove from oven, cool and place in fridge.

For the top:

Place blueberries and rest of the coconut oil in a small pan and gently simmer for 20 minutes.

Stir occasionally and gently crush blueberries to thicken.

Add erythritol powder and mix well. Add lemon juice, cream cheese, double cream and mix again.

Place a small ramekin into a larger dish containing boiling water (a bain marie).

Place 20ml of boiling water into the ramekin sprinkling the gelatine powder on top.

Mix vigorously with a fork until gelatine is dissolved.

Add to the blueberry mixture and mix well.

Remove base from fridge, pour on mixture and smooth out with a spatula. 

Leave in fridge overnight to set.

 

Recipe by The Daisy Garland

© The Daisy Garland