Dark Chocolate Popcorn Clusters With Nut Butter by Laura Dorgan Fitness

Ingredients

• 75g sweet and salty popcorn
• 100g dark chocolate, chopped
• 1 tsp coconut oil
• 2 tbsp nut butter (peanut, almond, or cashew)

Instructions

1. Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water, or in the microwave in 30-second bursts, stirring until smooth.
2. Pour the melted chocolate over the popcorn and toss gently until all pieces are well coated.
3. Spread and pack the coated popcorn down firmly onto a parchment-lined tray, forming a compact layer.
4. Drizzle nut butter evenly over the top.
5. Transfer the tray to the freezer and leave to set for 2 hours until firm.
6. Break into clusters and serve straight from the freezer or fridge.