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Popcorn White Chocolate Chip Bars [Vegan, Gluten-Free]

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The best combination of flavors in a sweet treat maybe ever! These popcorn white chocolate chip bars are super moist, crunchy and flavor-packed.

Popcorn White Chocolate Chip Bars [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan





Cook Time



  • 1/2 cup smooth almond butter
  • 1/4 cup pure maple syrup
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup of gluten free oatmeal (blend down to a flour with 6-8 pulses)
  • 1/4 cup of oatmeal left in tact
  • 1/4 cup of arrowroot flour or starch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3-ounces of vegan white chocolate chips
  • 2 cups of popcorn, popped


  1. Preheat your oven to 350°F.
  2. Into your smaller bowl, add your almond butter, syrup, oil and extract. You can microwave for 1 minute or warm on the stovetop in a saucepan.
  3. You don’t want the mixture hot yet warm and able to be whisked together to blend nicely.
  4. Next, into your food processor or blender, pulse your oats down to a flour (1/2 cup). Then add your in tact oats, starch, baking soda and salt.
  5. Pulse a few times to blend.
  6. Then add your wet ingredients and pulse several times.
  7. Then by hand mix in the white chocolate chips and popcorn.
  8. I felt the popcorn blended better using my hands to mix.
  9. Then pour the batter out into a 8×8 glass pan.
  10. Press firmly into you pan.
  11. Bake 24 minutes or until the edges are golden.
  12. Remove and let it cool for 10 minutes out on the counter and then I refrigerated for about 30 minutes.
  13. Cut once cooled.
  14. Enjoy.





Easy, flavorful gluten-free recipes that will make anyone fall in love with plant-based food. Robin Runner is the author, recipe developer, photographer and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.



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