These healthy popcorn bars are so utterly delicious, nutritious, guilt free and a reminder of childhood snacks.
In a medium sized saucepan with a lid heat the coconut oil over a medium heat until melted. Add the popcorn kernels and shake the pan gently to coat the kernels with the oil before covering with the lid.
Continue to shake the pan every so often as the kernels begin to pop. Once the popping sound has stopped (approximately 4-5 minutes) remove from heat and keep covered for 30 seconds before transferring the popcorn into a large bowl watching out for any un-popped kernels.
Add the puffed rice and pistachios into the bowl with the popcorn and mix with a wooden spoon until evenly combined.
In a saucepan over a low heat, melt the almond butter and raw honey together until just combined but not bubbling (about 4 minutes). Pour the liquid over the popcorn mixture and mix thoroughly until everything is evenly coated.
Tip the mixture into a lined 9x9 baking dish and flatten with the back of the spoon before transferring to the fridge for 30 minutes.
Once the popcorn bars have set, remove from the fridge. Using the baking parchment to help, remove the large square of popcorn bar from the dish and transfer to a chopping board. (If you are having trouble removing the popcorn bars in one piece return to the fridge for another 15-20 minutes, before trying again.)
Melt the dark chocolate slowly over a bain-marie before generously drizzling over the popcorn bar and allow to set.
Once set, cut the bar into 9 individual portions and serve.
These popcorn bars are best served at room temperature.
Can keep for up-to 5 days (if they last that long!) in an airtight container.
Recipe courtesy of georgieeats.co.uk