|1/2 cup||JOLLY TIME® Pop Corn Kernels|
|1 cup||dried apricots|
|1/4 cup||cashew butter|
|1/4 cup||almond milk|
|1/4 cup||maple syrup|
|2 tbsp||coconut oil|
|2 tbsp||flaxseed meal|
|1 scoop||vanilla protein powder|
|1 tsp||vanilla extract|
Pop the popcorn, remove any unpopped kernels and set aside.
In a food processor, process the dried apricots until they are finely chopped. Add the cashew butter, coconut oil, almond milk, maple syrup, salt and vanilla extract. Pulse until a liquefied paste forms. Add the protein powder, flax seed meal and 4 cups of popped popcorn. Pulse for 5 seconds until the popcorn just breaks down a bit.
Transfer the mixture to a large mixing bowl and with a spatula incorporate all the ingredients.
With your hands, break the remaining 2 cups of popcorn into finer pieces. This will take you just 5-10 seconds. Form balls with the popcorn mixture and dip into the broken popcorn pieces. Transfer popcorn balls to a plate and continue to form balls until you finish your mixture.
Store popcorn balls in your fridge for up to 2-3 days or in your freezer for up to a month.
Recipe compliments of Eat Good 4 Life