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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!



No-Bake Chocolate Glazed Popcorn Cakes (gluten-free, dairy-free, soy-free)

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)


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No-Bake Chocolate Glazed Popcorn Cakes (gluten-free, dairy-free, soy-free, grain-free)


INGREDIENTS:

  • 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

  • Cooking spray



DIRECTIONS:

  • 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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