Vegan Easter Popcorn Bar Recipe
This Vegan Easter Popcorn Bar recipe is the perfect way to use up leftover Easter chocolate. Crunchy popcorn is coated in a rich chocolate mixture, topped with swirls of white chocolate and finished with your favourite vegan Easter chocolates and colourful sprinkles. They’re a fun no-bake treat that’s perfect for sharing over the Easter weekend.
TL;DR
- Easy no-bake Easter treat
- Great for using up leftover Easter chocolate
- Crunchy popcorn coated in rich chocolate
- Decorated with white chocolate swirls and Easter chocolates
- Perfect for sharing
- Vegan and dairy free
Vegan Easter Popcorn Bar Recipe
Ingredients
- 85g Vegan Butter
- 400g Vegan Dark Chocolate
- 170g Golden Syrup
- 50g Popcorn Kernels
- 30g Dairy Free White Chocolate
- Vegan Easter Chocolates, to decorate
- Sprinkles, to decorate
How to Make This Vegan Easter Popcorn Bar Recipe
- Line a 20 x 20cm square cake tin with baking parchment.
- In a saucepan over a low heat, melt together the vegan butter, dark chocolate and golden syrup until smooth. Remove from the heat.
- Place the popcorn kernels in a microwave-safe bowl and cover with a plate. Microwave for around 5 minutes, stopping when there are around 5 seconds between pops. Carefully remove and discard any unpopped kernels.
- Pour around two-thirds of the melted chocolate mixture over the popcorn and stir until all of the popcorn is evenly coated.
- Transfer the coated popcorn to the prepared tin and press it down firmly with a spatula to remove any air gaps.
- Spread the remaining chocolate mixture evenly over the top.
- Melt the dairy-free white chocolate in the microwave in 10-second bursts, stirring between each burst until smooth.
- Spoon small blobs of the white chocolate over the top and use a cocktail stick to swirl it through the dark chocolate.
- Decorate with your favourite vegan Easter chocolates and sprinkles.
- Refrigerate for at least 2 hours until completely set.
- Slice into 12 bars and serve.
Serving suggestions
These popcorn bars are perfect:
- As an Easter dessert
- For Easter parties
- Packed into lunchboxes
- As a movie night snack
- Wrapped up as homemade Easter gifts
- Served alongside a cup of tea or hot chocolate
Storage
Store the popcorn bars in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 3 months. Defrost in the fridge before serving.
FAQs
Recipes Similar to Vegan Easter Popcorn Bar Recipe
Vegan Easter Popcorn Bars
Difficulty: Easy12
servings30
minutesPopcorn is covered in chocolate and topped with more chocolates. The perfect way to use up your Easter chocolates.
Ingredients
85g Vegan Butter
400g Vegan Dark Chocolate
170g Golden Syrup
50g Popcorn Kernels
30g Dairy Free White Chocolate
Easter Chocolates to Decorate
Sprinkles to Decorate
Directions
- 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.
Comments
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