Ingredients
Scale
- 1/3 cup popcorn kernels or 9 cups popped popcorn
- 1/3 cup Country Barn Honey
- 3 tbsp extra-virgin organic coconut oil
- 3 tbsp natural organic sunflower butter
- 1/2 cup dark chocolate chips, divided in halves
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup chopped dried cherries
- River Road Hand Dyed “Right As Rainbow” Sprinkles, 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, coconut oil, sunflower butter, and ¼ cup chocolate chips into a saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.
- Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in chopped nuts, dried cherries, and remaining ¼ cup 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.
- Allow kids to sprinkle top of balls with River Road Hand Dyed “Right As Rainbow” Sprinkles for that classic trail mix pop of color.
- 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.