Prepare small rimmed tray with unbleached parchment paper and set aside.

Place 2 cups popcorn, chocolate and sea salt into bowl of food processor and pulse until crumbly. This is for the outside of the bliss balls, so pieces of popcorn that are too big will fall off. Spread mixture onto a plate.

No need to wash the processor bowl. Place dates, almond butter, flax, salt and vanilla into bowl and process for 20 seconds. Scrape down sides and process again, until a crumbly mass forms.

Add in 4 cups of popcorn and while it’s processing, add the almond milk until a sticky mass forms.

Add remaining cup of popcorn and process until incorporated, but the newly added popcorn still has some texture to it.

Use a Tablespoon to drop balls onto prepared tray with parchment paper. Wet hands and then roll dough mounds into smooth balls.

Roll the bliss balls into the popcorn mixture on the plate and place back onto the tray.

Refrigerate for at least 2 hours to set or in the freezer for 30 minutes.

Store in the fridge for up to 1 week or the freezer for up to a month.