November 16, 2019
Line a baking sheet with parchment.
Toss together popcorn and coconut in a large bowl.
Mix coconut oil, maple syrup and Violife just like Cream Cheese 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.