Joe Wicks’ chocolate and orange popcorn squares Recipe

(34 ratings)
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makes:

16 squares

Skill:

easy

Cost:

cheap

Prep:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Joe Wicks’ chocolate and orange popcorn squares will become the sweet treat you’ll want to have again and again. Joe Wicks (also known as The Body Coach) doesn’t recommend having these heavenly chocolate treats everyday if you want to shed pounds, but they’re perfect for when you’re desperate to satisfy your sweet tooth. Because these chocolate and orange popcorn squares are homemade, they’re a lot better than shop bought treats that can be loaded with lots of added sugar. You only need seven ingredients to make this sweet snack recipe, all of which you probably already have in your cupboard. Joe Wicks says: ‘This is my favourite sweet treat in the whole book. They are a bit of a naughtee treat so be sure to enjoy them now and again and not every day if you want to get lean.’

Ingredients

  • ¼ tsp coconut oil
  • 3 tbsp popping corn
  • 150g dark chocolate, broken into small pieces
  • 75g butter, cubed
  • 75g golden syrup
  • 4 tsp finely grated orange zest
  • 40g white chocolate

Method

  • Line an 18cm square, loose-bottomed cake tin with non-stick baking parchment.

  • In a large non-stick lidded saucepan, melt the oil over a medium heat. Add the popping corn.

  • Cover and cook, shaking the pan frequently until the corn has popped.

  • Place the dark chocolate, butter and golden syrup in a glass bowl set over a pan of gently simmering water (making sure that the water does not touch the base of the bowl). Allow to melt and stir to combine.

  • When the chocolate is smooth, stir in half of the orange zest.

  • Mix the popcorn with the chocolate mixture to coat evenly and then spoon the mixture into the prepared tin, pressing down firmly with the back of a spoon. Chill for 1–2 hours, or until set.

  • Carefully turn out the mixture onto a board and remove the paper. Melt the white chocolate as above and drizzle all over. Sprinkle over the remaining zest. Then transfer to the fridge and chill until the white chocolate has set.

  • Using a sharp knife, cut into sixteen equal squares and serve.

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