This little gem of a recipe was born one night when I popped way too much popcorn to eat in one Netflix sitting.  I was inspired to do something with my left over popcorn, then I remembered a recipe I’d seen many moons ago… Snapper Dacks Rice Cake Snaps recipe.

I scoured my pantry and made a version of that recipe using popcorn instead of rice cakes. I loved it so much that I did it again and again. And I’ll keep on doing it with whatever ingredients I find in my pantry.

You can use any nut and seed combo that you like, but here’s one that I know works and nicely resembles a fond memory of the good ol’ Cracker Jack box of snacks that I loved so much in my childhood. This recipe just suits me much better today because it’s healthy! Yet still crunchy and sweet. Then there’s the new element of chocolate. Oh my!

What you need:

6 c  popped popcorn (I do mine the traditional stovetop method with a little coconut oil and some skillful shaking… hips included)
1/3 c  cashews
1/3 c  pecans
1/3 c  pumpkin seeds
1/3 c  coconut flakes
1/4 c  cacao nibs
1/4 c  coconut oil
1/4 c  maple syrup
himalayan salt to taste


What you do:


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