Featured Product
Ingredients
- 3 tsps Slay All Day™
- 3 cups popped popcorn
- ½ cup (85g) white chocolate melted
- ⅛ tsp fine sea salt
- ½ tsps coconut oil
- 2-3 large peppermint candy canes crushed
- 1/4 cup of mini marshmallows
To Make:
- In a large microwave-safe bowl, add in the white chocolate and heat in 20 second intervals in the microwave until melted.
- Once the white chocolate is melted, stir in Slay All Day™, sea salt and ½ teaspoon of coconut oil.
- While matcha chocolate is warm, add 3 cups of popped popcorn and coat evenly, using a spatula to mix.
- Pour the popcorn mixture onto a prepared baking sheet lined with parchment paper or wax paper. Spread it out and sprinkle crushed candy cane and marshmallows on top of the popcorn mixture.
- Chill in the fridge or freezer for 10-15 minutes for the matcha chocolate to set.
- Remove from freezer and use a fork to gently break and separate the kernels into bite-sized pieces.
- Enjoy!