Low Iodine Coconut Date Popcorn with Mini Chocolate Chips
Total time25 min
Prep time10 min
Cook time10 min
4.6(17)
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Learn more →Ingredients
4 servings
For the popcorn
- ⅓ cup popcorn kernels
- 1 tbsp coconut oil
- ¼ tsp salt
For the coconut-date coating
- 1 cup medjool dates, pitted
- ½ cup full-fat coconut milk
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ cup shredded unsweetened coconut
For finishing
- ⅓ cup mini chocolate chips
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Soak the pitted dates in hot water for 5 minutes to soften, then drain.
- 2
Melt the coconut oil in a large pot over medium-high heat. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to about 2 seconds between pops. Transfer the popped corn to a large mixing bowl, sprinkle with the salt, and toss to coat. Discard any unpopped kernels.
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