Ingredients
| Amount | Ingredient |
|---|---|
| 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 |
| pinch | Himalayan salt |
Directions
- 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