28 Jul Superfood Pretzel Truffle
5 cups popcorn, popped
3 tbsp rice malt syrup or honey
3 tbsp Forty Thieves Peanut Butter Smooth
1/3 cup coconut oil, melted
1/4 cup sultanas
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
200 g dark chocolate, chopped into chunks
Line a standard slice pan with baking paper. Place popcorn in a large bowl. Use your hands to gently break up the popcorn into smaller pieces. Add sultanas and seeds to this mix. In a small saucepan, melt coconut oil. Add Forty Thieves Peanut Butter Smooth and rice malt syrup then whisk until well combined. Pour wet ingredients over popcorn mix and fold through thoroughly, ensuring all popcorn is coated. Press mixture into slice pan and press down firmly with wet hands or the back of a spoon then set aside. Over a double boiler, melt the chocolate. Pour chocolate over the popcorn slice and then place in the freezer for 1 hour. Remove slice from freezer and slice into desired sized portions.
Will last up to 10 days in the fridge and freezes well.