Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup blanched almond flour
  • 2 tablespoons unsweetened coconut shreds
  • 1/4 cup agave nectar
  • 1 1/2 teaspoon vanilla
  • 1/4 cup liquid coconut oil
  • pinch of salt
  • 9oz bars 60% or more dark chocolate, melted
  • 1 – 1.5 cups kettle corn popcorn
  • few pinches of sea salt

Instruction

  • In a large bowl, combine the almond flour, coconut shreds, agave nectar, and coconut oil.
  • Use a whisk or rubber spatula to mix thoroughly.
  • Cover the bottom and sides of a bread pan with plastic wrap or parchment paper. This helps you pull the bars out easily when they are done setting.
  • Pour the batter into the baking pan, and use a spatula to firmly press it down into the bottom of the lined pan, creating a flat, even layer.
  • Pour the melted chocolate into the pan, adding the second, chocolate layer. Use a rubber spatula to smooth it across the top evenly.
  • Sprinkle the popcorn on top of the melted chocolate, pressing them down gently with the palm of your hands into the melted chocolate.
  • Sprinkle a few pinches of sea salt on top of the popcorn and chocolate.
  • Place the pan in the fridge or freezer for at least 2 hours.
  • Remove the bars from the pan by pulling up the plastic wrap. Cut into bars and enjoy!