Makes approximately six 2-cup servings. Apadted from Real Food Recipes.
1/2 cup organic popcorn kernels
2 tbs coconut oil
2 Medjool dates (you can substitue 1/8 cup dried figs, raisins or cranberries)
2 tsp vanilla extract
1 tbs almonds
1 tbs water
Nutritional info per serving
Total fat: 6g
Total Carbs: 23g
Dietary Fiber: 4g
- Preheat oven to 325°.
- Pop the popcorn in an air popper or whatever method you like.
- In a food processor, combine the coconut oil, dates, vanilla, almonds, and water. Process until smooth, scraping down the sides as needed.
- In a large bowl, combine the popcorn with the sauce. Transfer to a large roasting pan and bake for 8 to 10 minutes, stirring every 2 minutes. The popcorn is done when all the pieces are no longer soggy.
- Cool on a wire rack, then store in an air-tight container.