Home / Blog / For a seriously satisfying crunchy treat try our brand new cacao chocolate popcorn bites recipe.

For a seriously satisfying crunchy treat try our brand new cacao chocolate popcorn bites recipe.

Reading time: 1 min   

For a seriously satisfying crunchy treat try our brand new cacao chocolate popcorn bites recipe. Make a batch to share or save them for yourself... (they will keep in the fridge for up to a week).⁠ ⁠ In this recipe, Food Thoughts Cacao Chocolate coats popcorn and popped rice and binds it beautifully to pumpkin seeds, walnuts and dried mango slices. If you need to go nut-free you could replace the walnuts with our Cacao Nibs and you could also experiment with other dried fruit and seeds.⁠ ⁠ INGREDIENTS⁠ - 80g Popcorn (unflavoured, ready made or already popped)⁠ - 60g Popped rice (such as Rice Krispies)⁠ - 100g Dried mango slices (cut into small pieces)⁠ - 50g Pumpkin seeds⁠ - 60g Walnuts (chopped)⁠ - 260g Food Thoughts Cacao Chocolate Discs⁠ ⁠ INSTRUCTIONS⁠ - Place all the dry ingredients (other than the chocolate) into a large bowl. Save some mango pieces and pumpkin seeds to scatter on the top.⁠ ⁠ - Place the cacao chocolate into a microwaveable jug and melt the chocolate, in 30 second increments, in the microwave. Once melted, cool slightly (make sure it does not start to set). Then pour into the bowl with the other ingredients. Mix thoroughly until all ingredients are coated.⁠ ⁠ - Line a small deep baking tin (we used a tin approximately 30cm x 10cm and 4-5 cm deep) with a layer of baking paper and then cling film. Empty the mixture into the tin and press down to make sure that it fits into the form of the baking tray and as much of the mixture is touching. Place another layer of cling film on top and push down into the corners.⁠ ⁠ - Place the tray into the fridge until it is fully set (1 - 2 hours).⁠ ⁠ - Remove the Bites from the tray and cut into equal pieces. Enjoy!⁠ ⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ ⁠