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!
Ingredients
Scale
- 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
Instructions
- 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.
