6 medjool sates
2-3 tbsp of regular or nut milk
1 cup of popped sorghum
1/2 cup of walnuts
1 tsp of sorghum syrup
1/2 cup of chocolate chips
2 tbsp of almond or peanut butter
pinch of salt

For the sorghum caramel- in a food processor blend:

6 medjool dates
2-3 tbsp of almond or any nut milk
1/2 cup of pecans or walnuts
1 tsp of sorghum syrup

Process on high into a paste or a thick, caramel-like consistency.

1.     In a bowl, toss 1 cup of popped sorghum, 2 tablespoons of almond butter, and a good pinch of pink or sea salt.

2.     Add the caramel to the bowl and fold all ingredients together. The mixture will be sticky.

3.     You can either hand roll or in a silicone ice tray, candy mold (sprayed with a non-stick oil) spoon in the mixture and pop into the freezer for at least an hour or overnight. The mixture will not set completely but that’s what you want. A sort of gooey, almost solid like consistency.

Tip: keep them in the freezer until you have melted the chocolate and ready to coat.

4.     Now in double-boiler or in a sauces pan, with water, fitted with a stainless bowl, add you favorite chocolate.Tip: Never let the bowl touch boiling water. You want the steam to melt your chocolate.

5.      Once the chocolate is melted (5-8 minutes or so), let it sit for 10-15 minutes to cool. Now remove your poppers and your ready to coat. Dip in or spread the chocolate with a butter knife over the frozen poppers.

6.     Garnish with some popped sorghum, a drop of sorghum syrup and a tiny, pinch of salt. Pop into the fridge for 15 minutes and they’ll be ready to go!