popcorn truffles
popcorn truffles

Lemon Popcorn Truffles


October 31, 2018


Line a baking sheet with parchment.

Toss together popcorn and coconut in a large bowl.

Mix coconut oil, maple syrup and Violife Creamy Original and pour over popcorn, coating well.

Place into fridge for 10 minutes.

Use a spoon and make small balls, bite sized.

Place popcorn balls onto the baking sheet.

Freeze for 10 minutes.

Meanwhile melt vegan white chocolate. Add lemon zest, then stir and set aside for a few minutes to cool.

Using skewers dip the popcorn balls into the white chocolate. Repeat with remaining popcorn until all have been coated in white chocolate.

Serve with lemon zest.

made with love using

Violife Creamy






PREP TIME: minutes 40 mins (including freezing)


1 pack Violife Creamy Original

4 cups original popcorn

¼ cup unsweetened coconut, shredded

½ cup coconut oil

¼ cup maple syrup

200g vegan white chocolate

1 lemon zest

extra lemon zest, for topping