Ingredients:
- 1/3 cup maple syrup
- 1/2 cup tahini
- 1tsp vanilla essence
- 5 cups popped popcorn (approx ¼ cup of kernels if making yourself)
- 100g dark chocolate
- 1tsp coconut oil (optional)
- ½ tablespoon sea salt
Method:
1. Line loaf tin with baking paper.
2. Pop popcorn in microwave or on stove top if popping your own
3. Combine maple syrup, tahini and vanilla essence in a small bowl.
4. Pour mixture over popped popcorn and stir till covers.
5. Press mixture firmly into a loaf tin, the more compact you can make it the better it will hold together. Put popcorn mixture in the freezer to set for approx 30 minutes.
6. Melt 100g dark chocolate with 1tsp coconut oil, the coconut oil is optional, but makes the chocolate smoother and easier to pour.
7. Remove popcorn from the freezer. Spread chocolate across the top of the popcorn, sprinkle with salt. Put back in the freezer for a few hours to solidify.
8. Remove from loaf tin and slice with a sharp knife. Store in an airtight container in the freezer.
