Vegan Easter Popcorn Bars
400g Dark ChocolateMake sure to use a vegan one
170g Golden Syrup
85g Vegan butter
50g Popcorn Kernels
30g Dairy Free White Chocolate
It’s almost Easter and a lot of us have a bit of time on our hands at the moment so I thought I’d share a really easy, no bake vegan Easter popcorn bars recipe. They are a bit of a different take on the traditional Easter cornflake cake but pretty much just as easy to do. All you need is a 20x20cm tin, baking paper, five ingredients and whatever Easter chocolate you like to decorate with!
My favourite vegan chocolate to top these easy Easter popcorn bars with are Doisy and Dam chocolate eggs. You can get them online but I put in a collection order from Holland And Barret. They have loads of different options including vegan Maltesers and Smarties but I thought I’d keep the Easter theme up with the eggs. I also made my own mini chocolate eggs using a silicone mould I bought on eBay for a few pounds. Then I used some Rowntrees Jelly Tots and Dr Oetker Unicorn sprinkles for an extra bit of colour. Other options could include Rowntrees Fruit Pastilles, vegan chocolate buttons or white chocolate chunks. You could even add a few pieces of popcorn to the top if you like.
For the popcorn I used popcorn kernels and popped them myself in the microwave but you could use a bag of ready to eat popcorn. Just use 40-50g of ready popped popcorn. Be aware that if you’re using a flavoured popcorn it will adjust the flavour of the finished product. They are already quite sweet so if it were me I might go for a sweet and salty.
In a pan on a low heat melt the 400g dark chocolate, 170g golden syrup and 85g butter until melted together. Take off the heat.
In a microwave proof bowl covered with a plate pop the 50g popcorn kernels. Try 5 minutes at first. When there 5 seconds between pops it’s time to take the popcorn out. Take the unpopped kernels out of the bowl. It will all be hot so be careful.
Mix two thirds of the chocolate mixture into the popcorn, stirring until the popcorn is completely coated. Line a 20x20 inch cake tin with parchment and spread the popcorn out into it. Squash it down with a spatula to make sure there are no air gaps. Spread the remaining chocolate on top of the popcorn.
Melt 30g white chocolate in a ramekin in the microwave in 10 second bursts. Spoon out blobs of the white chocolate onto the traybake. Use a cocktail stick to swirl the white chocolate into a pattern.
Sprinkle on your Easter chocolate and sprinkles. Set in the fridge for at least 2 hours before slicing into 12 pieces.