Ingredients

2 cups lightly salted popcorn
4 tablespoons shredded coconut
1/2 cup PeaNOT butter, smooth
1 tablespoon maple syrup
2 tablespoons coconut oil
100g (3.5oz) melted chocolate

Method

1. Spread melted chocolate on lined baking tin

2. Mix popcorn and coconut in a bowl

3. Mix and melt PeaNOT, coconut oil and maple syrup then pour into popcorn mixture and mix thoroughly

4. Press into tin on top of set chocolate and freeze for 20 minutes

5. Slice up and enjoy! Store in fridge or freezer if you don’t eat it all straight away