Cheesy Pancake Bakes

Ingredients:

 

For the Popcorn:

 

2 tbsp oil, of choice 

¼ cup IMBO Popcorn kernels

 

For the Popcorn Bars:

 

Popped popcorn

1/3 cup almonds, roughly chopped 

1/3 cup pumpkin seeds 

1/3 cup goji berries 

1/3 cup desiccated coconut

Any nuts, seeds & dried fruit could be used**

2 slabs dark chocolate

2 tsp coconut oil

 

Recipe:

 

For the Popcorn:

 

1. Add oil to a heavy based pot and when warm, add the popcorn kernels. 

 

2. Stir well, cover with a lid and remove from the heat when the pops are more than 2 seconds apart. Allow to cool.

 

For the Popcorn Bars:

 

1. Pour the popped popcorn in a large bowl. 

 

2. Add the nuts, seeds, dried fruit & coconut and toss together with your hands. *Reserve some of the nut/seed mixture to sprinkle on top of the chocolate popcorn mixture.

 

3. Melt together the chocolate & coconut oil in a heat-proof bowl in the microwave in 15 second intervals. Pour the glossy chocolate over the mixed popcorn ingredients. Stir until well coated. 

 

5. Place in a lined baking tray and sprinkle the reserved nut mixture over the top. Refrigerate for 1-3 hours until set.

 

6. Cut into equal sized squares and ENJOY!!

 

**Enjoy straight from the fridge