unsweetened applesauce or fruit compote (I, strangely enough, used quince sauce!)
Olive oil, as needed
4 to 6 cups
1 1/2 cups
whole walnuts or almonds or a combination
raw hulled pumpkin seeds
unsweetened shredded coconut
raw hulled sunflower seeds
ground flax seed
In This Recipe
Line a 9- by 13-inch baking pan with parchment or wax paper so that you have overhang.
In a small pot over low heat, warm the nut butter, honey, and applesauce until melted. You want a sauce that is loose enough to cover the popcorn kernels and become evenly distributed amongst them. You may need to whisk in some olive oil (a couple of tablespoons) to achieve this consistency.
In a large bowl, mix together popcorn, nuts, pumpkin seeds, coconut, sunflower seeds, and flax seed. Pour over the nut butter mixture and mix until thoroughly combined.
Dump into the prepared pan, then use plastic wrap to mush the mixture down evenly. Freeze overnight, then slice into bars! Store in the freezer.