- 4 cups popped popcorn, plus extra for garnish
- 1/4 cup rolled oats
- 1/2 cup smooth peanut butter
- 1/4 cup agave syrup
- 1 cup vegan chopped dark chocolate or chocolate chips
- 1 teaspoon coconut oil
- 1 to 2 tablespoons chopped peanuts, for garnish
- In a large bowl, combine the popcorn and oats. In a small bowl, combine the peanut butter and agave syrup. Heat the peanut butter mixture for 30 to 40 seconds or until heated through. Add the peanut butter mixture to the popcorn and oats and use a rubber spatula to fully combine.
- Line a large baking sheet with waxed paper or parchment paper. Using wet hands (this will help keep the popcorn mixture sticking to itself rather than you hands. Re-wet your hands after every couple balls), shape the popcorn mixture into balls just slightly smaller than golf balls (something you think you could easily devour in two bites). Place the balls on the prepared baking sheet. Once all the balls are made, refrigerate for 30 minutes.
- In a double broiler or a glass bowl situated on top of a pot of boiling water, melt the dark chocolate and the coconut oil. Once completely melted and smooth, remove from the heat.
- Use a spoon to dip one popcorn ball into the melted chocolate and use the spoon to roll it around until fully coated. Use the spoon to place it back on the baking sheet. Repeat with remaining balls. While the chocolate is still wet, top each truffle with little pieces of popcorn and/or chopped peanuts. Return the baking sheet to the refrigerator and chill until the chocolate has hardened. Keep chilled in an airtight container until ready to serve. Enjoy!
These are best kept refrigerated and eaten within 24 hours. After that, they're still good, but the popcorn gets a little softer (which I was totally fine with but some people may not like).