To make the popcorn; heat the butter/oil in a pan, once melted and hot add the popcorn stir well and season with salt. Place the lid on then allow to fully pop around 2-3 minutes. Take this off the heat and allow to cool.
Melt the nut butter and maple syrup/honey with the cinnamon on a low heat. Then stir through the seeds, desiccated coconut and cooled popcorn. Place in a small lined roasting tray and freezer for 1 hour then cut into bars and serve.
These will last up to a week in the fridge.