This no-bake recipe for healthy Popcorn Fruit and Nut Balls is perfect for storing in the freezer until ready to consume. They are full of the goodness of fresh dates, air-popped popcorn, organic nut butter, mixed nuts and dried fruit. And the best part is – they taste amazing!
They are super simple to make, so this is a great recipe to enlist some little fingers to help in the kitchen!
Here are all the ingredients you’ll need to make this delicious lunchbox filler.
Some air-popped popcorn (make it yourself or pick up a bag at in the snack food aisle at the supermarket), some coconut oil, natural nut butter, fresh dates, and a bag of fruit and nut mix.
I bought the nut butter from the jam and spreads part of the supermarket and the one I chose was a lovely mix of peanuts, cashews, linseeds, almonds and sesame seeds. The dates were from the fresh produce section, and the fruit and nut mixture were from the nuts and dried fruit aisle. Any combination of dried fruit and nuts will do nicely.
Before you start, you must pit the dates. This is really simple to do – just cut through the date lengthways and remove the long pit.
Crush the popcorn into a large bowl by squeezing handfuls of it with your fingers until it breaks up a bit. Add the fruit and nut mix and the date mixture to the bowl and mix well until thoroughly combined. You might need to put on some kitchen gloves for this task!
They make perfect lunchbox fillers, but just make sure that your child’s school is not a nut-free school. They are very nutty!
- 200g (10) fresh dates
- ¼ cup coconut oil, melted
- ¼ nut butter
- 4 cups lightly salted popcorn
- 1 cup dried fruit and nut mix
- Pit the dates by slicing them in half lengthways and removing the pit. Place the dates in a food processor and pulse to make a rough paste. Add coconut oil and nut butter and process until smooth.
- Add the popcorn to a large bowl and crush with your hands to break into smaller pieces. Add the fruit and nut mix and the date mixture. Using kitchen gloves, mix well with your hands to combine.
- Line a large tray with baking paper. Roll two tablespoons of mixture into balls and place on tray. Freeze for thirty minutes or until firm.
- Store balls in a large zip lock bag in the freezer for up to two weeks.
- They make perfect lunchbox fillers, but just make sure that your child’s school is not a nut-free school. They are very nutty!