Salted Chocolate Chia Popcorn Balls

Ingredients

For the popcorn:

• 1/2 cup Bob’s Red Mill white popcorn kernels
• 2 tablespoons coconut oil

For the popcorn balls:

• 4 cups popped popcorn (you’ll have leftovers)
• 2 tablespoons chia seeds
• 2 tablespoons almond meal
• 2 tablespoons raw cacao powder
• 1/4 teaspoon sea salt
• 1/2 cup sunbutter (or nut butter of choice)
• 1/4 cup pure maple syrup

Directions

1. Place coconut oil in a medium or large pot over medium-high heat. Once melted, add two popcorn kernels and cover pot with lid. Once the kernels have popped, add the rest of the kernels and cover. Shake pan continuously as kernels start to pop. When the kernels stop popping after a couple of minutes, remove pot from heat.

2. Line a large plate with parchment paper and set aside. Place 4 cups of popped popcorn in a large bowl. You’ll have plenty of leftover popcorn for snacking! Add chia seeds, almond meal, cacao powder and salt, tossing to combine.

3. Place sunbutter and maple syrup in a medium bowl. Melt in a small pot on the stove and then stir to combine.

4. Pour sunbutter mixture over popcorn mixture. It will be thick, that’s ok. Using your hands, toss everything together. This may take a couple of minutes. Be sure to incorporate all the dry ingredients sitting at the bottom.

5. You will need to wet your hands in between each ball. With wet hands, start tightly packing mixture into balls the size of a golf ball. If the mixture isn’t sticking together, keep wetting your hands and press firmly!

6. Set balls on plate lined with parchment paper. You should have about 15. Place in freezer or fridge for 20 minutes to set prior to serving. Store in a sealed container in the refrigerator.

7. Enjoy!