Makes about 20
2 tbsp coconut oil
2 tbsp popcorn kernels
3 tbsp dark agave nectar
½ cup coconut milk
1 tbsp shredded coconut, toasted
Heat coconut oil in a large saucepan over medium heat. Add popcorn, stir, then cover and cook, shaking pan occasionally, for 2 minutes or until popping stops. Transfer popcorn to a large bowl.
You should have 4½ cups of popcorn. Discard kernels that didn’t pop.
Heat agave nectar in a small saucepan over medium heat, 3 minutes or until darkened in colour. Add coconut milk. Simmer for
10-15 minutes or until thick and caramel-like.
Add agave mixture to popcorn; combine. Line a tray with baking paper; spread
popcorn on top. Freeze for 10 minutes or until almost firm.
Mould tablespoons of mixture into rough balls. Place in mini patty pan cases. Sprinkle with coconut. Store in an airtight container.
Tip: With agave nectar, you need to use only about 65-75 per cent of the amount to gain the same sweetness as cane sugar. Try adding some nuts and seeds to this mixture for an even healthier treat.