Movie Theater Concessions Caras Way- Raw, Vegan & Healthy

Movie theater Concessions

Growing up I used to go the movies almost once a week. I absolutely loved every aspect of seeing a movie from the massive screens, buttery popcorn, a soda as big as my head and a box of my favorite candies; usually Snickers, Milk Duds or Raisinets. Unfortunately, I rearely make it to the theater at all anymore but last weekend my boyfriend, Jaime treated me to Gardians of the Galaxy. It was awesome and I got so inspired that I wanted to remake all my childhood favorites in the CaRawr’s way: raw, vegan, gluten free, refined sugar free and delicious! Obviously the popcorn is not raw, but I made it vegan and healthy!

movie theater popcorn

Movie Theater Butter Popcorn

What You Need:
-3/4 cup popcorn kernels- organic
-2 Tbsp vegan butter
-1 tsp coconut oil
-pinch pink salt to taste

Method:
1. In a large pot that has a lid, melt the butter and oil then add the kernels put on the lid and let the magic happen.
2. As the popcorn is popping shake the pot to mix up the kernels and prevent them from burning.
3. Once the popping is 1-2 seconds apart turn of the heat and leave on the lid until the popping completely stops.
4. Transfer to a bowl, spinkle with pink salt if you’d like and enjoy!

movie theater raisinets

Raisinets- Raw, Vegan Chocolate Covered Raisons

What You Need:
-3/4 cup thompson raisons

Chocolate Sauce

-1 cup coconut oil- melted
-1 cup cacao powder
-1 Tbsp maple syrup
-1/8 tsp stevia -to taste

Method:
1. Melt the coconut oil in a double boiler then stir in the cacao powder (or cocoa, but less healthy), sweeteners and stir. Taste it and add more stevia to your liking.
2. Line a plate or baking dish with parchment paper. Dip the raisons in the chocolate with a spoon and then lay out the raisons. Put in the freezer to let harden.
3. Repeat step two until a thick layer of chocolate is coated onto the raisons. About 3-4 times. 

movie theater milk duds

Milk Duds- Raw, Vegan, Chocolate Covered Caramel Bites

What You Need:
Caramel Bites
-3/4 cup medjool dates- pitted & soaked
-1 tsp maple syrup
-1/4 tsp vanilla extract

Chocolate Sauce
-1 cup coconut oil- melted
-1 cup cacao powder
-1 Tbsp maple syrup
-1/8 tsp stevia -to taste

Method: 
1. For the Caramel Bites add all the ingredients to a vitamix or food processor and blend until think and creamy.
2. Roll into tniy balls and lay on a cookie sheet or plate that is lined with parchment paper. Place in the freezer until slightly hardened.
3. For the Chocolate Sauce: Melt the coconut oil in a double boiler then stir in the cacao powder (or cocoa, but less healthy), sweeteners and stir. Taste it and add more stevia to your liking.
4. Dip the frozen caramel bites in the chocolate and then return to the freezer. Repeat this step until a thick layer of chocolate is coated over the caramel. About 3-4 times.

movie theater concessions snickers

Snickers Bars: Raw, Vegan Vanilla Nougat Layered with Caramel Topped with Salted Peanuts and Covered in Chocolate

What You Need:
Chocolate Sauce
-2 cups coconut oil- melted
-2 cups cacao powder
-2 Tbsp maple syrup
-1/4 tsp stevia -to taste

Vanilla Nougat:
-1 cup cashews- soaked
-3/4 cup medjool dates- pitted, soaked
1/2 tsp vanilla extract

Caramel Sauce:
1 3/4 cups medjool dates- pitted, soaked
1 Tbsp maple syrup
1 Tbsp water

– 3/4 cups peanuts sprinkled with pink salt

Method:
 1. Line a loaf pan, (I used a 7×4 glass container) with parchment paper.
2. For the Chocolate Sauce: Melt the coconut oil in a double boiler then stir in the cacao powder (or cocoa, but less healthy), sweeteners and stir. Taste it and add more stevia to your liking.
3. Pour just enough chocolate sauce to cover the bottom of the pan/container and put in the freezer.
4. For the Vanilla Nougat: add all the ingredients into a vitramix or food processor and blend until thick and creamy. Pour this over the frozen chocolate layer and put back in the freezer.
5. For the Caramel Sauce: add all the ingredients into a vitamix or food processor and blend until thick and creamy. Pour this over the frozen Nougat layer and press the peanuts into the caramel. Return to the freezer.
6. Cover a cookie sheet or plate with parachame paper.
7. Once the bars are frozen (about 1-2 hours) remove from pan, slice into 1.5 inch thick bars and cover with chocolate sauce. Lay out on the cookie sheet and return to the freezer.
8. Repeat step 7 enough times until a thick coat of chocolate covers the bars. About 3-4 times.

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