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Popcorn Protein Bites

20 Minutes
≤5 Grams


  • ½ cup Popcorn kernels (or 6 cups popped corn)
  • 1 cup Dried apricots
  • ⅓ cup Cashew butter
  • ¼ cup Skim milk (or milk substitute of choice)
  • ¼ cup Maple syrup
  • 1 tsp Vanilla extract
  • 2 Tbsp Ground flaxseed
  • 3 scoops/packets BiPro whey protein powder, French Vanilla


  1. Pop popcorn and remove any unpopped kernels (should have 6 cups of popped corn). Set aside.
  2. Place apricots in food processor and pulse until finely chopped.
  3. Add cashew butter, milk, maple syrup and vanilla extract. Pulse until a liquefied paste forms.
  4. Add flaxseed, BiPro French Vanilla and 4 cups popped popcorn. Pulse 5-10 seconds to break down popcorn slightly.
  5. Transfer mixture to a large mixing bowl and mix all ingredients with a spatula until fully combined.
  6. Break remaining 2 cups popped corn into fine pieces (pulse in food processor or blender or use your hands).
  7. Form balls with apricot mixture and roll in broken popcorn pieces.
  8. Refrigerate up to 2-3 days or freeze for up to a month.

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