popcorn truffles
popcorn truffles

Popcorn Truffles


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.

made with love using

Violife Creamy







PREP TIME: minutes 40 mins (including freezing)


1 pack Violife just like Cream Cheese Original

4 cups original popcorn

¼ cup unsweetened coconut, shredded

½ cup coconut oil

¼ cup maple syrup

1 cup vegan white chocolate

1 lemon zest

extra lemon zest, for topping