A vegan, gluten free, dairy free, and paleo friendly salty-sweet dessert
Line a square shaped Tupperware or brownie pan with parchment paper. set aside.
Mix all base ingredients together in a bowl until well combined. This mixture should be stiff and difficult to stir once all ingredients are incorporated.
Add the almond butter base mixture to the parchment lined dish using the back of a spoon or spatula to flatten. Set in the refrigerator.
Mix the melted coconut oil, maple syrup, and cacao powder together in a bowl.
Take the dish with the base out of the refrigerator and pour the cacao mixture evenly on top. Add pieces of popcorn then place back in the refrigerator for 30 minutes.
After the bars have set in the fridge and are firm, cut even squares using a knife. Enjoy! Best if kept in the refrigerator until eating.