Like the sound of these Almond Butter & Dark Chocolate Popcorn Bars? Give a big thanks to Emma! Emma is the creator of the nutrition and recipe blog Essentially Emma. Currently studying a Master’s in Human Nutrition, Emma has become very interested in food and how our bodies work and so decided to create her own blog, as a place to record her tasty recipes and all that she learns about nutrition and health. We have to admit it makes for a great read and we certainly have learnt some new things!
Want to make these delicious Almond Butter & Dark Chocolate Popcorn Bars? Keep reading…
3 bags of Portlebay Popcorn (I used the Sweet & Salty flavour)
2 cups rolled oats
1/2 cup raisins or other dried fruit
1/2 cup almonds, roasted and roughly chopped
1/3 cup mixed seeds
1/2 cup honey
1/2 cup almond butter
1 tsp vanilla extract
2 tbsp coconut oil
25g dark chocolate
- If you need to toast your almonds, preheat the oven to 180c/350f. Arrange the almonds on a baking tray and roast for 5 minutes. Remove from the oven and roughly chop.
- Grease (I use coconut oil) and line a 20cm square baking tin with greaseproof paper.
- Add the popcorn, oats, chopped almonds, raisins and seeds to a large mixing bowl, mix lightly to combine.
- In a small saucepan, heat the coconut oil, almond butter, vanilla extract and honey over low heat until the coconut oil is melted and the ingredients are well mixed.
- Pour the honey mixture over the popcorn mixture and stir gently until the popcorn mixture is evenly coated in the honey mixture and the nuts, seeds and raisins are evenly interspersed.
- Add the mixture in to the tin and using the back of a spatula (or your hand!) press it down gently so that it fills the tin and is fairly compressed – otherwise the bars will fall apart and we don’t want that!
7. Place the tin in a fridge and refrigerate for an hour.
8. If you would like to add a chocolate drizzle, I mean who wouldn’t, melt the dark chocolate. Microwave in a microwave-safe bowl for 30 second intervals, stirring and checking in-between until the chocolate is melted and smooth (usually 2-3min). To melt on the hob, heat a pan of water to a strong simmer and float a bowl containing the chocolate on top of the water until melted (the official pan for this is called a bain marie).
9. Using a fork, drizzle the melted chocolate over the mixture in the tin. Once you have drizzled to your heart’s desire, return the pan to the fridge for another 30 minutes.
10. Remove the tin from the fridge and using the edges of the paper, pull the bar mixture out of the tin. It should be nice and chilled and a solid block, if not, let it cool in the fridge for a bit longer.
11. With a large, sharp knife, cut the block in to 12 bars and enjoy!
Note: These bars keep best in a tupperware in the fridge for up to 5 days.
Emma also has a fabulous Instagram page full of very yummy meals and recipes, go have a look here!
If you liked this recipe, also have a peak at our Banana Oat Pancakes recipe!