2tbspuncooked popcorn kernelsor use 30g pre-popped popcorn
1/3cuprice malt syrup
Preheat oven to 150C and line a square (roughly 20cm x 20cm) baking tray with baking paper and set aside.
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).
Once popcorn is popped, place in a bowl with the coconut and apricots then set aside.
Over a low heat, add vanilla, coconut oil and rice malt syrup and stir until well combined.
Add the cashews and stir until well coated.
Combine both mixtures together and mix until well combined.
Press mixture FIRMLY into prepared pan and place in the oven for around 15 minutes.
Allow to cool and then cut into 9 pieces. Store in an airtight container in the fridge.
83 calories per serve
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