Talented food photographer Natalie (Thephotographerstable) came up with this beautifully creative vegan alternative to rocky roads! A perfect little bundle of popcorn, sugar and happiness all rapped up in a rustic string! These little parcels are perfect as gifts or just for enjoying with friends!
VEGAN POPCORN ROCKY ROAD
1 bar of Dark Chocolate
1 pack of Portlebay Popcorn Lightly Salted
100g Glace Cherries
100g Vegan Biscuits
1. Melt the Chocolate in a bain marie.
2. Add all the ingredients into the bowl and mix well
3. Allow to set in a lined square tin
4. Cut into tasty chunks and enjoy!
The delightful Sarah, of the blog Mummy Fuel, whipped up this delicious recipe for Sweet Potato Cacao Brownies, that are both gluten and flour free! It’s a super easy and super scrumptious combo, the perfect homemade treat!
1 cup steamed then mashed sweet potato
1 scoop cacao protein powder
1 scoop raw cacao
1 tbsp agave nectar
2 tbsp choc shot
Dash almond milk
25g pack of Portlebay PopcornSweet & Salty
Mix all but the popcorn together in a large bowl.
Pop the mixture in the oven and bake for 30 mins on 180C.
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!
These tasty Popcorn Bars are a must-try! They are full of lots of goodness but will still satisfy that sweet craving! For more yummy recipes and healthy ideas make sure you follow truthfullyhealthyfood on Instagram!
-25g cinnamon swirl Portlebay Popcorn
-100g peanut butter
-25g almond butter
-1/2 teaspoon of coconut oil
-25g sunflower seeds
-25g pumpkin seeds
-20g chia seeds
-25g desiccated coconut
-Pinch of salt
-10g sugar free dark chocolate
-Melt the peanut butter, almond butter, honey and coconut oil on a low heat in a pan and stir until smooth.
-Add in the sunflower seeds, pumpkin seeds, chia seeds, desiccated coconut and pinch of salt and stir until coated.
-Compact the mixture into a pan lined with cling film then drizzle the melted chocolate on top. Freeze for 45 minutes then cut into 10 pieces.
Store in the fridge! (If you haven’t already gobbled up these deeeee-licious bars)
Our easy- peasy, chocolate bites are perfect for a little ‘pick me up’, to satisfy that sweet craving! The combination of delicious chocolate, our crunchy popcorn, and goji berries, makes for a heavenly nibble, with just the right amount of fruit! We’re talking sweet, crunchy, and smooth- just deeelightful!
150g chocolate dark or milk- whichever you prefer!
1 tsp coconut oil
15g Lightly Salted Portlebay Popcorn
A small pack of Goji berries- we purchased a 100g pack but didn’t use all of them
A large sprinkle of mixed seeds
Add 2 inches of water into a medium sized pan and bring to simmer. Add a glass bowl into the pan, making sure that the water does not overflow into the bowl. Break the chocolate into pieces and put it in the bowl, with the coconut oil. Stir the chocolate occasionally until all is melted.
Once the majority of the chocolate has melted add the goji berries and seeds into the mix.
Line a baking tray with grease proof paper and pour your chocolate mix onto paper- ensuring that it is evenly spread. Then sprinkle the popcorn, goji berries and seeds on top.
Place the baking tray in the freeze for approximately 1 hour.
Once the chocolate has set, remove from the freezer and by hand break the chocolate into bites and enjoy!
We present you the delicious Mocha Popcorn Rocky Road recipe! TAH-DAH! The marvellous Sophie, the creator of the blog Oat So Delicious, worked her magic and with our Portlebay Popcorn produced this to die for tasty treat!
Mocha Popcorn Rocky Road
Makes 6 slices
90g dark chocolate, chopped
2 tbsp coconut oil
60ml maple syrup
1 bag Portlebay cappuccino popcorn
2 tbsp cocoa powder
2 tsp espresso powder
75g whole hazelnuts
25g mini marshmallows
Melt the chocolate, coconut oil and maple syrup on the hob until silky smooth.
Add the cocoa and espresso powders to the melted chocolate mixture until they’ve dissolved.
In a large bowl add the popcorn, hazelnuts and marshmallows, then pour over the chocolate/coffee mixture.
Stir everything together until the popcorn/nuts/marshmallows are fully coated in the chocolate mix.
Pop in the fridge for 4-5 hours to set, or in the freezer for 1 hour.
Cut into 6 slices and serve.
Sophie, the self confessed breakfast addict, created her blog to focus on healthy eating through experimenting with cooking and baking. Oat So Delicious is busting with yummy breakfast, baking and sweet bite recipes to inspire a healthy diet. Don’t forget to check out her Instagram page too, it’s beautiful!
Recently, Portlebay Popcorn asked me to create a recipe with their popcorn, and I just had to say yes! Popcorn is one of my favourite snacks and their delicious and innovative flavours were just too good to not try. I wanted to use one of the more unusual flavours and what is more exciting than lemon sherbet popcorn? Therefore, these chocolate lemon biscuit bites were formed.
I am not going to lie to you, this was one of those recipes where I just made it up as I went along and it turned out pretty darn good. A cheesecake style biscuit base with a chewy lemon cashew middle and a crispy chocolate topping. But of course the crème de la crème of this recipe is the lemon sherbet popcorn, that proudly sits on top.
Ingredients: Makes 9 bites
100g Cashew Butter
2 tbsp Desiccated Coconut
3 tsp Lemon Extract (can adapt to taste)
1 tbsp of Coconut Flour (or Ground Almonds works well too)
150g Dark Chocolate
100g Digestive biscuits
Start by mixing together the cashew butter, coconut, lemon extract and coconut flour in a bowl.
If the mixture is a little thick you can add a splash of water and mix again.
Melt the chocolate in a bowl over a saucepan of boiling water – be careful not to burn the chocolate.
In a separate bowl crush the digestives with a rolling pin until they resemble a fine crumb.
Melt the butter in a saucepan and then add to the biscuit crumb. Mix together until the biscuit is coated in butter and sticking together.
Evenly distribute the biscuit mix between 9 round silicon moulds – press it into the bottom.
Next add 1tsp of cashew mixture onto the biscuit base and spread evenly.
Finally add a spoonful of melted chocolate to the top and then a sprinkle of Portlebay Lemon Sherbet Popcorn.
Leave to set in the freezer for about 30 mins before tucking in!
Don’t forget to checkout Fran’s gorgeous Instagram page and blog for many more delicious and creative recipes, they’re amazing!
For all the missers of Mingles and lovers of the humble After Eight, this is a festive treat you would be simply silly not to have! Put an extra indulgent touch to your Christmas movie time with this easy popcorn treat.
To make at home, you will need the following:
250g of chocolate (we used white, but you can have whatever tickles your fancy)
2 candy canes, plus an extra for dusting
At least 1 packets of Sweet & Salty Portlebay Popcorn, 75g
Bash up the candy canes into chunks, like they’ve just told you “Gravy has no place in a Christmas dinner”. This is best done in a plastic sandwich bag using a rolling pin to break up the pieces. Make sure you leave enough nice big chunks to decorate the top!
Melt the chocolate in the microwave, checking it at 1 minutes intervals. Shouldn’t take any longer than 2 minutes!
Once it’s lovely and runny, put 2 teaspoons of Peppermint Extract into the melted chocolate (or to taste), and stir in.
4. Empty your Sweet & Salty popcorn into a large mixing bowl, and pour in your peppermint mixture!
Now all you do is give a good stir, and split into bowls, or keep it all to yourself in the mixing bowl, it is Christmas after all!). Use the last of the candy cane chunks to decorate the top!
If you’re not a fan of mint, try melting up some Terry’s Chocolate Orange, or slathering in Nutella for an even more luxurious treat! However you’re enjoying this festive season, make sure you’re eating only the very best!
To celebrate the glorious return of one the best loved baking programmes on the British television, we’ve teamed up with the lovely people at Lucy Rocks Paleo to bring you a baking competition you can do without stepping inside that fabled Bake Off tent.
You can try out our recipes, or make up your own, they just have to be delicious I’m afraid. How difficult can that be when you’re smothering everything in chocolate?
Week 1 kicks off with a classic tray bake (just without the bake): Rocky Road! You may remember we featured our Popcorn Rocky Roads online a while ago, well now they’re back with the delicious addition of Lucy Rocks Paleo Golden Granola.
If you’d like to try out the recipe yourself, you will need:
1 smallish, deep baking tray, greased and lined
75g of Cappuccino Portlebay Popcorn (although other flavours will work just as well)
200g of Golden Granola from Lucy Rocks Paleo
50g of Mini Marshmallows
300g of Dark Chocolate (or whatever chocolate is your favourite)
50g of Salted Butter
A dash of whatever you would like to decorate your masterpiece with
For you Rocky Road purists out there, I’m sure you’ll be crying out “Where’s the raisins?! Where’s the cherries?! What is this sham of a Rocky Road recipe about!”. Do not fear cake lovers, as Golden Granola has all of these elements and more! With mulberries, goldenberries, coconut chips and tonnes of other healthy bits and bobs, it’s a wonderful alternative to give your bakes that extra crunch!
Get ready for a picture heavy post, with tonnes of craving inducing images of melted chocolate, because that’s going to feature a lot! First of all, melt the chocolate and the butter together in a heat proof bowl, over a shallow pan of simmering water. Make sure the water doesn’t touch the bowl, and the chocolate doesn’t get too hot! Chocolate cement is great for tiling a ginger bread house, but not for much else.
Right now you’re going to be fighting back urges to plonk yourself on the sofa and tuck into that bowl of chocolate heaven with a teaspoon and a sense of reckless abandon. Hold yourself together! The next bit is a piece of cake…sorry.
All your tiny marshmallows (bar a few for decoration), Portlebay Popcorn and Lucy Rocks Golden Granola need to be mixed in with a lot of added elbow grease, to make sure every grain and popcorn piece is thoroughly coated in your butter and chocolate mixture. If you can’t quite get everything covered, melt a little bit more chocolate in the microwave to cover those last few patches. It should look a little something like this:
It will get messy, but where’s the fun in keeping everything tidy, eh? Once it’s all mixed together and coated as much as you can get it, you need to start piling the mixture into the baking tray, making sure to get it into as many nooks and crannies that you can. A little like this:
You can decorate yours in any way your chocolate loving heart desires; we’ve used sugar sprinkles you can find in any supermarket or baking shop, and of course more mini marshmallows.
Place in the fridge to chill for a couple of hours until the chocolate is firm and holds it’s shape, or put it in the freezer for about an hour if you just can’t wait to tuck in! At the end of it all, you will end up with some beautiful popcorn-y granola-ry goodness.
And there you have it! A simple treat to try at home, and loved by all.
Share your own fantastical tray bakes on The Portlebay Popcorn or the Lucy Rocks Paleo Facebook, for your chance to win some scrumptious popcorn and granola!