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Sweet & Salty Popcorn Balls

Updated: Apr 13, 2020

Servings: Makes 7 balls

Macros: 159 kcal, Fat 5g, Carbs 27g, Protein 3g

Add the dates, sunflower seed butter, sea salt, vanilla extract, brown rice syrup, and flaxseed to a food processor and process on low for 30 seconds. Scrape the sides with a spatula, then process again on high for 30 seconds until crumbly. Add in 4 cups of popcorn and process on low. Slowly pour the coconut milk in the opening while the mixture is processing and process for 15-30 more seconds until the ingredients begin to clump into a sticky batter. Using a spatula, remove the batter and transfer to a bowl. Give the food processor a quick rinse and dry, and add in the remaining 2 cups of popcorn and process on high for 10-30 seconds until the popcorn is broken up into smaller bits. Spread the crumbled popcorn over a large plate. Using clean, slightly wet hands, take just smaller than golf-ball sized portions of the batter and roll into a ball shape, then roll the ball in the crumbled popcorn to coat. Roll and lightly squeeze the ball to maintain a ball shape and press the popcorn bits so they stick well. Place the finished ball on another plate. Repeat the process to make 6 balls total then place the balls in the freezer for 30 minutes to set. Store the balls in the fridge for best consistency. *When choosing a sunflower seed butter, look for one that is naturally sweetened with cane sugar or you may choose an unsweetened sunflower seed butter (this will make the balls slightly less sweet). ** You may use freshly popped popcorn that has been cooled to room temperature, or a simple natural pre-popped bagged popcorn containing only vegetable oil and sea salt. Using a bagged popcorn will add a little more flavour to these balls. 

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