In the Kitchen
Banana Quinoa Breakfast Cups
Recipe courtesy ofΒ Solana Nolfo,Β founder ofΒ
View the RecipeRecipes > Dairy Free, Gluten Free, Holiday, Vegetarian
Coconut Popcorn Balls are definitely going to be a hit on movie night.
Essentially, they’re just hunks of popcorn and cashews held together by a scrumptious creamy mix of nut butter and honey and coated with coconut.
The main thing to think about with this recipe is how to make the popcorn. Microwave is easiest, yes, but there are some very questionable chemicals lurking in the lining of most of those convenient bags and many also come with artificial flavors and colors. So if you’ve got the time, we suggest popping your own.
If you’ve got a popcorn machine, that’s obviously the best, but you can also do it on a stovetop using a tutorial like this one.
(29 votes, average: 2.90 out of 5)30 minutes
15 Servings
Ingredients
Directions
- Line a baking sheet with parchment paper and place popcorn in a large bowl.
- Combine peanut butter (or almond butter) and honey in a small saucepan and cook over medium heat, stirring constantly. As soon as the mixture starts to lightly bubble continue cooking for approximately another 30 seconds or less.
- Immediately pour the mixture evenly over the popcorn and gently mix with a wooden spoon or spatula until well and evenly coated.
- Stir in cashews.
- Once the popcorn has cooled, run hands under ice cold water for 10 seconds. Press small handfuls of the popcorn mixture firmly into 2-inch balls. Place balls on baking sheet and sprinkle with coconut.
- Let cool completely before storing. To store, individually wrap each ball in plastic wrap.
WHY WE LOVE THIS RECIPE
Popcorn is a surprisingly low-calorie snack. Combine it with nut butter that’s filled with protein and healthy fats and a little unsweetened coconut, and you’ve got a treat that’s really fun to eat.
