These popcorn balls are quick to make and kids love to help too. They are great for lunchboxes and perfect for little ones parties.
¼ cup Chantal popping corn
½ cup Chantal brown Rice syrup
¼ cup Chantal whole Tahini
1 tablespoon Chantal coconut oil
¼ teaspoon fine sea salt
3 tablespoons sesame seeds or desiccated coconut (optional)
Pop the popcorn in a pan, microwave or your air popper and set aside to cool. Pick out any unpopped kernels.
In a small saucepan, heat the rice syrup, tahini and coconut oil, stirring constantly until well blended. Remove from heat and stir in salt.
Pour the mixture over the popcorn and stir to coat (little fingers love to grab a bite to try). Slightly wet your hands to prevent sticking and shape the popcorn mixture into small balls. Roll them in sesame seeds or desiccated coconut if you. Cool on a wire rack or baking paper.
Store in an airtight container for 3-4 days – if they last that long!