Ingredients

The following ingredients have 4 Servings
  • ½ cup peanut butter
  • ⅓ cup chopped dates, tightly packed
  • ½ cup almonds
  • ¼ cup pumpkin seeds
  • 2 Tbsp hemp seeds
  • 2 Tbsp chia seeds
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 2 Tbsp milk
  • 2 cups popped popcorn
  • ⅓ cup dark chocolate chips
  • toffee bits or chopped nuts for dipping, optional

Instruction

  • In a food processor, processes the peanut butter and dates until well combined. Add the nuts, seeds, vanilla and cinnamon and pulse several times to chop and combine.
  • Add popcorn and milk and pulse 5-6 times or until desired consistency is reached- I wanted mine pretty chunky.
  • Press firmly into mini muffin tins, filling about ¾ of the way full (You should fill 12-14 cups).
  • Freeze for 20-30 minutes.
  • Using a knife, gently remove cups from tins and place on a plate.
  • Melt chocolate and spread toffee bits or chopped nuts on a small plate.
  • Dip the top of each cup in chocolate and then press into toffee.
  • Place chocolate side up on a plate and freeze until chocolate hardens.
  • Store in the fridge or freezer.