No-Bake Chocolate Glazed Popcorn Cakes (gluten-free, dairy-free, soy-free)
Do you remember popcorn balls? I used to love them as a kid! Here is that childhood favorite kicked up a notch or two as mini popcorn cakes using all-natural ingredients.
These super-easy no-bake desserts are great for parties! Gooey, sweet and salty perfection that take only 15 minutes to prep!
This recipe can easily be scaled up or down depending on the size of your moulds. The ratios below are for 4 mini bundt tins. Each tin holds roughly 2 cups of compressed popcorn.
No-Bake Chocolate Glazed Popcorn Cakes (gluten-free, dairy-free, soy-free, grain-free)
8 cups popped popcorn
1 bag chocolate morsels (I use @enjoylifefoods)
1 cup dried cranberries
1/2 cup honey
1/2 cup agave nectar or maple syrup
In a large bowl, combine the popped popcorn with 1 cup chocolate morsels and 1 cup dried cranberries (or any small dried fruit pieces you like).
Add the honey to a small saucepan and bring to a boil.
Remove the honey from heat and stir in the agave nectar.
Let the sauce cool slightly so it doesn't melt the chocolate morsels.
Pour half of the sauce over the popcorn mixture and toss gently to coat.
Add additional syrup as needed until all of the popcorn is coated but not soggy. (I used the entire batch)
Coat the insides of the moulds lightly with cooking spray.
Press the sticky popcorn mixture into oiled moulds (or form into balls) and press firmly to compress the shape.
Turn the cakes out onto a tray and decorate.
Using a microwave safe bowl, melt the remaining chocolate morsels in a microwave stopping every 20 seconds to stir until just melted and creamy.
Drizzle the chocolate sauce over the cakes and Enjoy!
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