Almond Butter & Dark Chocolate Popcorn Bars


I have a seriously yummy recipe for you guys today! If you are a fan of the Pret popcorn bars, you are going to LOVE these. The amazing Portlebay Popcorn recently reached out to me to create a recipe using their delicious popcorn and this is what I came up with. With their Sweet & Salty popcorn, honey, almond butter, almonds, raisins, seeds and dark chocolate these bars are packed with goodness and make a great afternoon snack. Even better, they are no-bake and gluten-free! If you have never tried a popcorn bar you definitely need to, they are so much better than a regular cereal bar, the fluffy popcorn gives them a delicious texture.


Almond Butter & Dark Chocolate Popcorn Bars

Yield: 12 bars

Time: 2 hours



6 cups popped popcorn - around 3 bags of Portlebay Popcorn (I used the Salty Sweet flavour)

2 cups rolled oats (make sure they are GF if you are intolerant)

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 




1. 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. 

2. Grease (I use coconut oil) and line a 20cm square baking tin with greaseproof paper. 

3. Add the popcorn, oats, chopped almonds, raisins and seeds to a large mixing bowl, mix lightly to combine. 

4. 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. 

5. 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. 

6. 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.