Chocolate Dipped Peanut Butter Popcorn Cups

Packed with healthy fats and fiber, these are sweet enough for dessert and fun to eat for kids and adults!


  • 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


  1. 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.
  2. Add popcorn and milk and pulse 5-6 times or until desired consistency is reached- I wanted mine pretty chunky.
  3. Press firmly into mini muffin tins, filling about ¾ of the way full (You should fill 12-14 cups).
  4. Freeze for 20-30 minutes.
  5. Using a knife, gently remove cups from tins and place on a plate.
  6. Melt chocolate and spread toffee bits or chopped nuts on a small plate.
  7. Dip the top of each cup in chocolate and then press into toffee.
  8. Place chocolate side up on a plate and freeze until chocolate hardens.
  9. Store in the fridge or freezer.