Toffee Apple Popcorn Chocolate Bark

For the Popcorn

2 tbsp corn kernels
1 tbsp CHOC Chick cacao butter / 6 beans
2 tbsp almond butter
¼ cup coconut sugar
2 tbsp apple juice

For the Raw Chocolate

Simple raw chocolate recipe (recipe can be found here) - swap the CHOC Chick Raw Cacao Powder for CHOC Chick Cacao and Cinnamon blissful blend.

Other Toppings

6 x large dried apple rings, chopped
2 heaped tbsp runny almond butter

For the Popcorn

Heat the cacao butter in a large pan over a medium to high heat.

Once the cacao butter has melted add in the popcorn kernels and put the lid on, shaking the pan occasionally to prevent sticking.

When the pan is hot enough the popcorn will begin to pop. Leave on the heat until all of the corn has popped then pour into a large bowl - if you leave the popcorn in the pan it is likely to burn from the residual heat.

In the same pan gently heat the almond butter, apple juice and coconut sugar until the sugar has dissolved. Once dissolved pour over the popcorn and stir well, ensuring it’s evenly coated.

Set to one side and allow to dry.

For the Raw Chocolate

Follow the instructions for the raw chocolate, but swap out the cacao powder for the cacao and cinnamon blissful blend.

Once you have made the raw chocolate, pour it into a lined 9x9 square pan and top it with the popcorn and chopped dried apple. Finish by drizzling the almond butter over the chocolate and allow to set.

When the chocolate has fully set, break into pieces and store in an airtight container in the fridge until ready to eat.