Crispy coconut and apricot popcorn slice

For a light and crispy treat, this popcorn slice is great.

The popcorn makes it light and because they have been baked in the oven, they are crispy too.

At just 83 calories for a good size piece, we know you’ll love these as much as we do. Why not make some for a healthy snack for the whole family.

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Crispy Coconut and Apricot Popcorn Slice

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Course

Snacks

Servings

pieces

Ingredients

• 2 tbsp uncooked popcorn kernels or use 30g pre-popped popcorn
• 1/3 cup shredded coconut
• 4 apricots diced
• 1 tsp vanilla extract
• 1 tbsp coconut oil melted
• 1/3 cup rice malt syrup
• 1/4 cup raw cashews

Course Snacks Servings pieces Ingredients 2 tbsp uncooked popcorn kernels or use 30g pre-popped popcorn 1/3 cup shredded coconut 4 apricots diced 1 tsp vanilla extract 1 tbsp coconut oil melted 1/3 cup rice malt syrup 1/4 cup raw cashews

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 150C and line a square (roughly 20cm x 20cm) baking tray with baking paper and set aside.
2. Place popcorn in a brown paper bag and microwave on high for around 2 to 2.5 minutes or until kernels have popped (times will vary between microwaves so listen out).
3. Once popcorn is popped, place in a bowl with the coconut and apricots then set aside.
4. Over a low heat, add vanilla, coconut oil and rice malt syrup and stir until well combined.
5. Add the cashews and stir until well coated.
6. Combine both mixtures together and mix until well combined.
7. Press mixture FIRMLY into prepared pan and place in the oven for around 15 minutes.
8. Allow to cool and then cut into 9 pieces. Store in an airtight container in the fridge.

Recipe Notes

83 calories per serve

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