Vegan Popcorn Bar Recipe


2 Tablespoons of Vegan butter

1/2 Cup Nut butter (Almond, peanut)

1 10-ounce bag of Vegan marshmallows

10 cups of popped popcorn (this should take 1/2 cup of popcorn kernels)

1/2 cup dairy-free chocolate chips

1-2 a cup of dried banana (optional)

a pinch of flaky sea salt


Line a 9 x 13 inch baking tray with grease proof paper

Melt both the Vegan butter and the nut butter in a large pan. Add marshmallows and stir until smooth. Remove from the heat and quickly fold in the popped popcorn, the chocolate chips and the dried banana.

Leave mixture until it is cool enough to touch

Using slightly damp hands, press evenly into your prepared pan and sprinkle with salt

Chill for 1 hour or until set

Cut into even squares and store in an airtight container at room temperature

Can be kept for up to 5 days when stored correctly