Crispy Coconut and Apricot Popcorn Slice
Servings
9pieces
Servings
9pieces
Ingredients
  • 2tbsp uncooked popcorn kernelsor use 30g pre-popped popcorn
  • 1/3cup shredded coconut
  • 4 apricotsdiced
  • 1tsp vanilla extract
  • 1tbsp coconut oilmelted
  • 1/3cup rice malt syrup
  • 1/4cup raw cashews
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

Print Recipe
 Crispy Coconut and Apricot Popcorn Slice
Crispy Coconut and Apricot Popcorn Slice
Votes: 1
Rating: 5
You:
Rate this recipe!
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
Crispy Coconut and Apricot Popcorn Slice
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