This holiday recipe is fun and easy for the kids to help out with, too. Make sure you use organic popcorn in order to ensure you get non-GMO kernels. This recipe avoids wheat, refined sugar, and dairy (if you use dairy free chocolate chips) and adds in almond butter for a kick of protein and delicious healthy fats. These little treats make great entertaining snacks and look so pretty with the chocolate drizzle.
Place coconut sugar, honey, and almond butter in a saucepan over medium heat until it starts to bubble. Remove and pour over popped corn. Stir with a wooden spoon until all the popcorn is coated. Quickly shape into 2" balls and place on a cookie sheet lined with waxed or parchment paper. If desired, insert a lollipop stick into each popcorn ball. Let cool. In a double boiler over high heat, melt the chocolate chips. Drizzle the melted chocolate over the cooled popcorn balls. Let the chocolate set (harden) before serving.
Recipe by: Sandy Pomeroy
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