Low FODMAP Peanut Butter Chocolate Protein Popcorn
Total time35 min
Prep time10 min
Cook time10 min
4.5(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the popcorn
- ¼ cup popcorn kernels
- 1 tbsp coconut oil
For the coating
- ¼ cup creamy peanut butter
- 2 oz dark chocolate (70% cacao or higher), roughly chopped
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ cup vanilla protein powder
- ¼ tsp fine sea salt
For serving
- ¼ tsp flaky sea salt (optional)
Instructions
- 1
Line a large baking sheet with parchment paper and set aside. Heat the coconut oil in a large pot over medium heat until shimmering. 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. Remove from heat immediately.
- 2
Transfer the popped corn to a large mixing bowl, discarding any unpopped kernels.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!