Ingredients
Scale
- 1/3 cup popcorn kernels or 9 cups popped popcorn
- 1/3 cup Huckle Bee Farms Plain Wildflower Raw Unfiltered Honey
- 3 tbsp natural organic sunflower butter or creamy peanut butter
- 1 pinch fine sea salt
- 2/3 cup dark chocolate chips, divided in halves
- ¼ cup dark chocolate chips, for topping
- 1 tbsp extra-virgin organic coconut oil, for topping
Instructions
- Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.
- Combine honey, sunflower or peanut butter, sea salt, and 1/3 cup of chocolate chips into a small saucepan and whisk on medium-low heat until ingredients are well combined and bubbling (or microwave in 30 second intervals and stir until melted).
- Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in the remaining 1/3 cup of chocolate chips.
- Place bowl in the refrigerator for 3-5 minutes.
- Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets.
- Combine dark chocolate chips for topping and coconut oil in a bowl and microwave, stopping every 15 seconds to stir mixture until melted. Allow kids to carefully splatter dark chocolate over the balls.
- Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.