1. Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.
2. Combine honey, coconut oil, ground cinnamon, sunflower butter, ¼ cup of chocolate chips, and vanilla extract into a saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.
3. Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in ¼ cup ground pepitas and ¼ cup white chocolate chips.
4. Place bowl in the refrigerator for 3-5 minutes.
5. 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. Sprinkle each ball with some ground pepitas.
6. Combine white chocolate chips and coconut oil in a bowl and microwave, stopping every 15 seconds to stir mixture until melted. Allow kids to carefully splatter white chocolate over balls. Dust with a little cinnamon to finish.
7. 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.

Note: If the popcorn balls aren’t holding shape, wet hands with cold water when forming them.