Save your unpopped popcorn kernels for the secret ingredient in this delicious vegan popcorn bark recipe! A no-waste dessert never tasted so good.
vegan • dairy free • gluten free • no waste
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It all started when I heard Cliff empty unpopped popcorn kernels into the trash can. I heard the cascading sound of the kernels, wondered if he had popped the corn long enough (ha!), and started wondering what to do about those pesky unpopped kernels that grace every batch of homemade popcorn.
Of course, when making popcorn at home, you need to make sure you strike that perfect balance between popping them long enough to get as much popcorn as possible, but without burning the kernels that have already popped.
Enter this idea that I'm VERY excited to share. If you love the flavor of popcorn, there is a delicious use for those unpopped kernels that finally reduce the waste of popcorn in the home kitchen...save the kernels and grind them into a powder using your spice grinder. Then, you can sprinkle it over some vegan ice cream, add to your favorite sweet-salty cookie dough, or my favorite: sprinkle as a topping over vegan chocolate bark for a popcorn bark that's incredibly tasty.
💛 what you'll love about popcorn bark
No-waste. We finally have a use for those pesky unpopped popcorn kernels AND creating this new popcorn bark recipe doesn't generate net new waste. It's a no-waste vegan bark recipe that's perfect for a snack or your holiday entertaining table!
Vegan. Popcorn is easy to make vegan (use coconut oil when popping, if you're making your own batch) and vegan chocolate chips are easier to find than ever. The fact this popcorn bark is vegan-friendly also means it's available to those on a dairy-free and gluten-free diet (make sure the chocolate chips you buy are gluten free, of course).
Delicious combination of sweet and salty. The saltiness of the popcorn and coarse sea salt is such a tasty complement to the sweet, rich chocolate foundation. It really does take "sweet and salty" to another level.
🥣 ingredients
Vegan chocolate chips or chocolate chunks. You are welcome to use the vegan chocolate of your choice. I try to have chocolate chips on hand for homemade cookies, so love being able to put them to use here. For this recipe, I used Enjoy Life Semi-Sweet Mega Chunks. Depending upon what's available near me, I use either:
- Enjoy Life Semi-Sweet Mega Chunks (affiliate link)
- Enjoy Life Mini Chocolate Chips
- Nestle Plant-Based Semi-Sweet Chocolate Morsels (affiliate link)
- Simple Truth Organic Semi-Sweet Chocolate Chips (most cost effective at the time of this post)
Ground popcorn kernels. Ground popcorn kernels are our secret ingredient! When you grind the unpopped kernels in a spice grinder, you get a texture that's slightly more coarse than cornmeal. It smells and tastes like popcorn and the texture allows us to lightly cover the top of the bark so you can more even flavor throughout the finished product!
Plain or salted popcorn. I use homemade salted popcorn throughout the bark to give it a little added texture and help showcase the bark's flavor. This is optional, but if you're going to give this bark away or serve at a gathering, people likely wouldn't know what it was (without a sign or asking you, of course!).
If you're looking for a good homemade popcorn recipe, I highly recommend the popcorn recipe from Thriving Home Blog. The secret to good popcorn reminiscent of the movie theater? Coconut oil!
Coarse sea salt. I like to add a small amount of flaky coarse sea salt to enhance the sweet and salty combination we mentioned earlier, and help the flavors blend together.
🔪 equipment
Small saucepan and glass bowl (double broiler) or microwave. If using the double broiler method, fill a small saucepan about halfway full with water and bring to a low boil. The glass bowl should rest on top and is what will hold the chocolate.
If using a microwave, the glass bowl will still be used to hold the chocolate for melting.
Spoon. Used to stir the chocolate when melting and to spread on the parchment paper.
Parchment paper. I prefer a compostable parchment paper, like this from the If You Care brand (affiliate link).
Measuring cups and spoons.
Hot pad. This is helpful for removing the glass bowl from the saucepan when using the double broiler method.
🧑🏽🍳 step-by-step instructions
Grind your cooked unpopped popcorn kernels in spice grinder. I store the unpopped cooked kernels in an airtight container and after I get a few tablespoons, I add them to the spice grinder and turn it into popcorn gold. The texture should be slightly more coarse than cornmeal. I grind 3-4 tablespoons of cooked unpopped kernels and keep the "popcorn dust" in an airtight container for later use.
Assemble double broiler and melt chocolate. Alternatively, melt chocolate in your microwave.
- Double broiler: Fill the saucepan about halfway full with water and bring it to a simmer. Add the small glass bowl to the top (it should nest above the water). Add the chocolate to the bowl and stir occasionally, until the chocolate melts completely.
- Microwave: Place chocolate in a microwave-safe bowl and microwave in 30 second increments, stirring each time. Check to make sure the chocolate isn't seizing or burning. Your finished texture should be an evenly smooth melted chocolate.
Spread melted chocolate on parchment paper. The parchment paper should be on a flat, mobile surface like a baking sheet, baking dish, or flat plate. This will help with transfer to the refrigerator to set.
Use a large spoon or spatula to spread the melted chocolate to the thickness you desire.
Add toppings. I like layering with the popcorn kernel dust, then popped popcorn, and coarse sea salt (in that order). Break larger popcorn into smaller pieces. Gently press the popcorn pieces into the top of the chocolate before placing in the refrigerator.
Cool bark in refrigerator before breaking into pieces. Depending upon the thickness of your chocolate, this step should take 30 minutes to an hour. After cooling, break or cut into pieces for serving.
Recipe
Popcorn Bark
Equipment
- 1 small glass bowl to sit on top of the saucepan, creating a double broiler
- measuring cups and spoons
- hot pad
- 1 8x8 baking dish or other flat surface I used an 8x8 glass baking dish for this recipe, for letting bark set in fridge
- 1 knife optional, for breaking into pieces
Ingredients
- 1 cup semi-sweet chocolate chips 158g
- ¼ cup popcorn 4g, salted or unsalted
- ½ tablespoon ground unpopped popcorn kernels 4g, kernels should still be cooked and reserved from a cooked batch of popcorn
- ½ teaspoon sea salt 3g, coarse, flaky salt preferred
Instructions
- Create a double broiler by bringing a saucepan filled halfway full of water to a simmer, set a glass bowl on top, and add chocolate.
- Stir chocolate until melted completely, approximately 5 minutes.1 cup semi-sweet chocolate chips
- Line a baking sheet or large plate with parchment paper and spread melted chocolate ⅛th inch thick.
- Sprinkle with popcorn kernel powder, popped popcorn, and flaky coarse sea salt in that order.¼ cup popcorn, ½ tablespoon ground unpopped popcorn kernels, ½ teaspoon sea salt
- Place in the refrigerator to harden, about 30 minutes to one hour.
- Remove from refrigerator and break into pieces for serving. Enjoy immediately or store in a refrigerator for up to 5 days or freeze for up to 3 months.
Notes
Nutrition
🧊 storage
Chocolate bark can last quite a while in an airtight container in the refrigerator, but to enjoy the popcorn flavor, I would suggest enjoying within 5 days. Of course, keep the popcorn bark in the refrigerated airtight container.
For longer-term storage, store in a freezer-safe container for up to 3 months and thaw briefly before eating.
✅ acceptable substitutions and variations
Popcorn bark offers the opportunity to make customizations that suit your taste buds! Here are a few ideas:
- Substitute with a different vegan chocolate of your choosing. I prefer semi-sweet, but feel free to give this a try with vegan dark chocolate, vegan white chocolate, or a swirl of multiple types!
- Experiment with different or additional toppings, such as sprinkles, additional chocolate drizzle, your favorite toasted nuts, pretzel pieces, or dried fruit chopped into smaller pieces.
- You can completely omit either the popcorn kernel dusting or the popcorn and still get a delicious popcorn-chocolate flavor.
🤗 tips for the best popcorn bark
I recommend serving the bark straight from the refrigerator or on a chilled plate. The chocolate will start to soften (hello, sticky fingers!) after several minutes outside of the refrigerator.
If you melt chocolate in the microwave, consider adding a teaspoon of coconut oil with the chocolate to help prevent seizing. When melting chocolate in a microwave, stop it every 30 seconds to stir and check to make sure there's no burning.
When placing the popped popcorn pieces on the melted chocolate, break them into smaller pieces for more even distribution. If the popcorn pieces are too large, it may make the bark difficult to eat or increase their likelihood of accidentally falling off.
♻️ sustainability profile
sourcing
Vegan chocolate. To no surprise, non-vegan chocolate typically includes dairy ingredients. We know that dairy is a large contributor to greenhouse gases and has a large, negative environmental impact. Sourcing vegan chocolate like the brands mentioned above is already a positive step to supporting sustainable products...simply by eliminating dairy.
Bonus points awarded to those who are able to source brands that support no deforestation, offer recyclable packaging, and partner with environmental organizations.
Organic popcorn. If you're able to, sourcing organic popcorn reduces your risk of pesticide exposure and supports organic suppliers. Some also prefer Non-GMO kernels as well.
While corn as a monoculture presents environmental risks we need to address (for example, increase crop diversity), it can be a healthful snack option (depending upon preparation) thanks to its fiber and antioxidants...and still holds environmental value.
To learn more about popcorn snack benefits, this WebMD article outlines the details of popcorn's nutrition. Of course, it's considered more nutritious when eaten plain. Note: I am not providing nutrition or dietary recommendations in this post; rather, providing you with some resources to start your own research.
Read more about the issues with corn monoculture at EarthTalk.org.
no-waste
Using old, unpopped popcorn kernels that would otherwise be tossed in the trash. You can't eat them because you want to protect your teeth, but they still have value and flavor from cooking! This method allows you to repurpose in a very tasty way!
Wipe your parchment paper clean and add to compost. Removing the food bits will help prevent attracting unwanted critters to your home compost.
Allow the water in your double broiler to cool and then give your plants a drink! We always appreciating repurposing water. Just make sure you don't pour simmering water on your plants.
❓ frequently asked questions
What do you call an unpopped popcorn kernel?
The popcorn kernels that go through the cooking process and remain unpopped are known as "spinsters" or "old maids," like references to women who remained unmarried by the time they reached a certain age (a centuries-old saying that's less prevalent in present day). The kernels need sufficient moisture to pop, so if they remain intact or partially popped, this is likely due to a lack of moisture (and, in turn, steam) during the cooking process.
Can chocolate bark go bad?
Chocolate bark can go bad, but it takes longer to do so compared to other sweet treats. It also depends on whether your bark is store-bought or homemade. If you've made your own chocolate bark, it's best to eat it within a few weeks when stored in an airtight container. Keep both store bought and homemade versions in a cool place as heat will melt and alter the texture. You can also freeze bark for longer storage, ideally consuming within 3-6 months.
🍫 favorite chocolate recipes
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