- 6 dried figs, stalks removed
- 1/2 tsp coconut oil, plus extra for greasing
- 60g popcorn kernels
- 150g cocoa butter
- 2,5 tbsp raw cocoa powder
- 3 tbsp pure maple syrup
- 60ml almond butter
- 74g unsalted raw pistachios, chopped
- pink Himalayan salt or sea salt
Place the figs in a bowl; cover with water and soak for 1 hour
Grease a 20cm square baking tin and line with greaseproof pepper.
Heat the coconut oil in a large in a large pan over a medium heat. Add the popcorn kernels and a pinch of salt. Give the pan a good shake and put the lid on.
It should take 5-7 minutes for all the kernels to pop. Shake the pan frequently to make sure the kernels are cooked evenly and to stop the pan burning.
To make the chocolate, melt the cacao butter in a small pan over a low heat. Add the cacao powder and maple syrup and stir to combine.
Drain the figs and mash into a paste with the back of the fork. Stir them into the pan with the almond butter and half the chopped pistachios and remove from the heat.
Slowly transfer the popcorn into a large bowl, discarding any unpeopled kernels. Slowly pour the dark chocolate and fig mixture onto the popcorn, stirring as you go to make sure you cover it all.
Pour the mixture into the lined baking tin and use the back of a spoon to spread it evenly, scattering the remaining chopped pistachios over the top. Gently compress the mixture with the spoon and place it in the fridge for at lease 2 hours to set.