Ingredients
- 1 1/2 cups dates firmly packed, roughly chopped
- 1 cup dried apples firmly packed, roughly chopped
- 2 cups kettle corn popcorn
- 6 tablespoons powdered peanut butter
- 2 tablespoons plus 1/4 teaspoon coconut oil melted
- 4 teaspoons water
- 1 1/2 tablespoons natural creamy peanut butter
Instructions
- Add the dates and dried apples into a large food processor. Blend until broken down and the ingredients come together in a ball.
- Add in the kettle corn and powdered peanut butter. Blend until the kettle corn is broken down and the mixture is crumbly and combined. Add in 2 tablespoons of the melted coconut oil, reserving the rest for later, and process until combined.
- Transfer the mixture into a large bowl and add in the water. Use your hands to make the dough come together in a ball.
- Divide the ball by lightly heaping 2 tablespoons between 12 muffin pan cavities, pressing out firmly and flat.
- In a small, microwave-safe bowl, melt the peanut butter and remaining 1/4 teaspoon of oil until smooth and creamy, about 30 seconds. Stir together and divide between each bite, spreading out with a small spoon. Note: You won't be able to completely cover each bite; you'll still see bits of the date mixture through the peanut butter layer. Top each bite with a dried apple ring.
- Place into the freezer until firm, about 1 hour. You don't need to freeze them, but it makes getting them out of the pan much easier.
- To unmold, use a small, sharp knife and cut around the outside of each bite, then insert the small butter knife under each bite to pop them out of the pan.