Vegan, Gluten-free Popcorn Balls, Five Ways

All trick, no treat. These popcorn balls are ready in 10 minutes and will satisfy the sweet, salty and spice lovers in your family. This recipe can be doubled, to make a larger batch. To make it extra festive, you can serve in Halloween inspired cupcake liners, on a plate or on a stick. As originally posted on MyVega.com.

Ingredients

Base Ingredients:

5 cups of popcorn, popped (equal to 1/4 cup, unpopped)
1 Tbsp coconut oil (omit if making Chocolate Peanut Butter Cup)
1 cup mini vegan marshmallows
1 tsp sea salt
1/2 tsp vanilla

Topping Options

Bobbing for Apples:

1/2 cup dried apple slices, chopped
1 tsp cinnamon
1 Tbsp brown sugar
Spooky Spice:
2 tsp cayenne
1 tsp paprika
1 tsp sea salt

Pumpkin Spice & Sprinkles:

2 tsp cayenne
1 tsp paprika
1 tsp sea salt
Handful black and orange sprinkles

Chocolate Peanut Butter Cup:

3 Tbsp peanut butter
3 Tbsp vegan chocolate chips

Corn Crispy Treats:

1/4 cup mini vegan marshmallows
1 tsp sea salt

 

Directions

Prep all ingredients for the toppings of your choice.
Pop popcorn, add toppings, stir, then cover to keep warm.
In a medium saucepan, over medium-low heat, melt coconut oil. If making Chocolate Peanut Butter Cup variety, melt peanut butter instead of coconut oil.
Remove from heat. Add marshmallow, sea salt, and vanilla, stirring until combined. Remove from heat (this can take up to five minutes, stick with it).
Pour sticky mix over popcorn, grease hand lightly with coconut oil and mix with hands.
Mold popcorn into balls. You may need to allow them to cool slightly first.
Place on parchment paper lined baking sheet to cool.