Line a 9-inch x 6-inch or 8 " x 8 inch square pan with parchment paper. Slightly oil the paper. Set aside.
In a saucepan, under low heat, melt the dark chocolate, peanut butter, coconut oil, maple syrup and vanilla When the mixture is smooth, remove from heat.
Stir in all the filling ingredients. You can add more popcorn or puffed cereals, depending on your taste. Popcorn are bigger than puffed cereals, so you usually need less of it - in cups!
Transfer the mixture onto the prepared pan and press with the back of a silicon spatula to spread and flatten evenly.
Freeze 15 minutes or until the chocolate is set.
Cut into 16 bars and store in the fridge for up to 5 days, in an airtight container.
Paleo grain-free options: replace the puffed cereals with extra nuts or seeds.Keto option: use sugar-free monk fruit sweetener instead of maple syrup. Replace dried fruits with pumpkin seeds or hemp seeds, and replace puffed cereals with extra macadamia nuts.Recipe updated on 31/02/2022, previous recipe use a homemade chocolate layer, recipe details below: 1/2 cup melted coconut oil1/2 cup maple syrup 1/2 cup unsweetened cocoa powder2 teaspoon vanilla extract2 tablespoons peanut butter