Coconut-Ginger Popcorn Truffles with Chocolate Drizzle
Prep time
Cook time
Total time
Author: The Popcorn Board
Serves: 3 dozen truffles
Ingredients
- 5 cups air-popped popcorn
- 2 cups miniature marshmallows (optionally vegan)
- 1 tablespoon + 1 teaspoon coconut oil, divided
- ½ cup unsweetened shredded coconut, plus additional for garnish
- 3 tablespoons minced crystallized ginger, plus additional for garnish
- 4 ounces dairy-free semi-sweet chocolate chips or chopped chocolate
Instructions
- Place popcorn in large bowl.
- Place marshmallows and 1 tablespoon coconut oil in a medium saucepan over medium-low heat. Stir and cook until the marshmallows have melted. Remove from the heat and thoroughly stir in the shredded coconut and candied ginger to evenly distribute.
- Lightly grease your hands, then scoop up 1 tablespoon of the popcorn mixture. Roll the mixture with hands to form ball. Place ball on baking sheet lined with parchment paper or foil. Repeat the process to make approximately 36 balls.
- Melt the chocolate with the remaining 1 teaspoon coconut oil.
- Place the chocolate in zippered plastic bag, seal and snip off a tiny corner from the bottom of the bag.
- Pipe the chocolate on the popcorn balls in a decorative pattern.Garnish with extra shredded coconut and extra minced candied ginger, if desired. Place the truffles in cool place until chocolate is set.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/coconut-ginger-popcorn-truffles