Chocolate Popcorn Cakes with Dried Apricots

Name: Chocolate Popcorn Cakes with Dried Apricots
Prep time: 10 min
Cook time: 10 min
Yield: 14 cakes
Cuisine: British
Ingredients: 2 tsp vegetable oil; 120g popping corn kernels; 3 egg whites; 2 tsp unsweetened cocoa powder; 65g dried apricots (chopped)

Delicious & Healthy Recipe for Children

Children's Nutrition

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Crispy popcorn cakes blended with cocoa and sweet dried apricots make a light, kid-friendly bake that's fun to prepare, a Harman Bajwa recipe.

Prep10 min

Cook10 min

Serves14 cakes

Nutrition per serving

41kcal

2gProtein

1gFibre

5gCarbs

2gFat

Nutritionist’s Note

I find this pop‑up snack works well because the egg‑white protein (about 2 g per serving) helps support a child’s growing muscles while the modest 41 kcal makes it a light, energy‑balanced treat. The unsweetened cocoa adds a dose of flavonoids, and the chopped dried apricots contribute natural sugars plus roughly 1 g of fibre to aid digestion without the need for added refined sugar. I usually suggest it as an after‑school bite for active youngsters who need a quick, low‑fat option that still feels indulgent.

Ingredients

2 tsp vegetable oil
120g popping corn kernels
3 egg whites
2 tsp unsweetened cocoa powder
65g dried apricots (chopped)

Method

Preheat the oven to 180°C (fan 160°C, gas mark 4). Place 14 paper bun cases into bun trays.
Heat the vegetable oil in a large heavy-based saucepan over medium heat. Add the corn kernels, cover with a tight-fitting lid and shake to coat.
Once the popping stops, remove from the heat and let the popcorn cool for 6-7 minutes.
In a separate bowl, whisk together the egg whites and cocoa powder.
Combine the cooled popcorn, chopped apricots and the egg white mixture. Stir gently until evenly coated.
Divide the mixture between the bun cases and bake for 8-10 minutes until set.
Allow to cool completely before serving.

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Storage

Store these cakes in an airtight container lined with kitchen paper at room temperature for up to 3 days. Do not refrigerate or freeze them, as the humidity and moisture will cause the popcorn to turn soft, chewy, and stale.

Tips

Ensure the popcorn is completely cool before combining with the whisked egg whites; if it is still warm, the whites will scramble prematurely and lose their binding ability.
For a richer flavour and higher polyphenol content, swap standard cocoa powder for raw cacao powder and add a tiny pinch of sea salt to balance the fruitiness of the apricots.
Press the popcorn mixture down firmly into the paper cases with the back of a spoon before baking; this ensures the egg whites bind the kernels properly so the cakes hold their shape.