- 1/3 cup un-popped popcorn
- 1/2 cup hulled tahini
- 1/4 cup honey
- 1/4 cup coconut oil, plus extra for popping corn
- 1 tsp vanilla extract
- 1/3 cup cacao
- 1/3 cup coconut oil
- 1 tbsp maple syrup
Line a slice tin with baking paper.
Pop your popcorn whichever way you prefer (I heat a small amount of coconut oil in a pot and pop over the stove).
Place your popped corn into a medium bowl. In a small saucepan, add the tahini, honey, coconut oil, vanilla and a good pinch of salt. Heat over a very low heat, stirring until combined. Remove from heat and add to the popcorn. Mix well so that all the popcorn is coated. Pour mixture into the prepared tin and press evenly into the base. Place into the freezer to set while you prepare the chocolate.
For the chocolate, add the cacao, coconut oil, maple syrup and another good pinch of salt to a small bowl and whisk until combined. Once the popcorn mix has set, drizzle over the chocolate. Return to the freezer to harden.
Once fully set you can chop the slice into pieces. Store in a container in the freezer.