You will need
55g popcorn kernels
75g coconut oil
75g agave syrup/honey
40g cocoa powder
drop vanilla extract
40g dried cranberries
40g pistachios
25g pecans, roughly chopped
20g desiccated coconut
First line the bottom and sides of a 9 inch cake tin with greaseproof paper or cling film then set aside.
Pop your popcorn and place in a large bowl.
Put the coconut oil and honey/agave in a saucepan and melt on a low heat, add in the cocoa power and whisk until everything is combined. Pour the chocolate sauce over the popcorn while stirring until everything is coated. Add in the cranberries, pistachios, pecans and desiccated coconut and stir again until everything is evenly combined. Spoon the popcorn mixture into the lined tin and press down until everything is stuck together, refrigerate for 2-3 hours.
Once set take out of the tin and slice or tear apart.
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