Well looks like it’s “Popcorn Week” at D3.
Not that there’s anything wrong with that.
These little popcorn bites are your antidote to the sugar, cream and butter of this week’s popsicles. Filled with all kinds of healthy ingredients, fast and super easy, you’ll be “popping” these in your mouth in no time.
Have a great weekend!
adapted from Eat Good 4 Life
6 cups popped corn, divided (I like this technique for popping corn)
1 cup dried apricots
1/4 cup almond butter
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1/4 cup almond milk
2 tablespoons flaxseed
1 teaspoon vanilla
pinch sea salt
Line a baking sheet with parchment paper; set aside.
Pulse apricots in your food processor till finely chopped. Add almond butter, maple syrup, coconut oil, almond milk, flaxseed, vanilla and salt. Pulse till a smooth, liquidy paste forms. Add 4 cups of the popped corn and pulse just to break down the popcorn a bit. Transfer to a bowl and use a spatula or large spoon to evenly mix.
Place remaining 2 cups popped corn in the food processor and pulse into small pieces – transfer to a bowl.
Using a small scoop or tablespoon, scoop the mixture onto your baking sheet (you’ll have about 24 balls). With slightly damp hands shape into balls and roll in the popcorn bits to coat. Place baking sheet into the fridge to firm up (keep bites in fridge, or place in freezer for longer storage).
This delicious recipe brought to you by Sheri Silver
Want more balls, bites and bars?