Lemon Caramel Popcorn

Ingredients:
1 cup packed dates
½ cup filtered water
½ cup lemon juice
¼ tsp. Himalayan sea salt
½ cup maple syrup
1 cup chopped almonds in Cuisinart (medium sized pieces)
½ cup organic unsweetened shredded coconut
20 drops of coconut flavored medicine powder extract
1 cup popcorn kernels (organic)

Directions:
Take the dates and pack them in a measuring cup. Add the water and let them soak for 30 minutes. Place the dates and water, lemon juice, salt, maple syrup, and medicine flower extract into a high speed blender (Vitamix). Blend until creamy smooth. Place the popcorn into a popcorn popper (1/2 cup at a time) and pop. Once the popcorn has popped, place it into a large bowl. Remove the date paste from the Vitamix and place it into a large bowl. Add the almonds and coconut to the date paste and mix it in evenly with a spatula. Take two dehydrator trays from the Excalibur dehydrator and place teflex sheets on each one. Take the popcorn and place it on the two trays and spread it out evenly on both. Drizzle the sauce on both trays. Place the trays in the dehydrator at 115 degrees for 8 hours.

Will last 3 to 4 days in an air tight container in the refrigerator.