This Chocolate and Cranberry Popcorn slice is super easy to make and can be crammed with all sorts of goodies to up the nutritional profile, or treat profile (!) depending on what you’re after. And depending on the chocolate you use, the slice can be dairy and gluten free.
We kept this one pretty simple – popcorn and cranberries in a chocolatey coating and sprinkled with sliced almonds. You could also add in nutritional boosters such as pumpkin seeds, chia seeds, tahini, walnuts, Brazil nuts or sunflower seeds to boost the goodness. Or extra chocolate chunks, marshmallows, sprinkles or lollies if you wanted more of a treat slice.
So, what’s in it…
Chocolate and Cranberry Popcorn Slice
75g dark chocolate, melted
60ml maple syrup
3 tablespoons nut butter (or tahini)
3 tablespoons dried cranberries
2 tablespoons cocoa
3 cups popped popcorn
1-2 tablespoons sliced almonds to top
Combine the melted chocolate, oil and maple syrup, stirring until well combined and smooth. Mix in the nut butter, cranberries and cocoa and stir to combine. Finally tip in the popcorn and stir again to coat all the popcorn in the silky, chocolate liquid.
Line a baking dish with greaseproof/baking paper, tip the mixture in and press down firmly to compact (but don’t push so hard you smash all the popcorn and break it up completely). Sprinkle with the almonds and freeze to firm up.
I keep mine in the freezer, although the fridge would be fine. Not recommended for lunchboxes in warm weather as the chocolate will melt and it will make a sticky mess!
And if you’d like some personalised help with your nutrition to address issues such as weight management, hormonal imbalances, gut health, digestive issues, low energy or food intolerances, I can help you at my Nutrition clinic in Martinborough or via Zoom if that’s easier for you. Get in touch to find out more.
I’d love to hear how you get on with the recipe, let me know in the comments or message me via facebook. Sarah x