Beef Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those flavor combinations that feels festive no matter the season, and this baked popcorn delivers both in the most satisfying, snackable way. Every kernel gets tossed in a glossy cocoa coating made with coconut oil and maple syrup, then slow-baked until it crisps into something genuinely addictive. The peppermint extract gives it that cool, refreshing kick that cuts right through the richness of the cocoa, and the optional scatter of chopped dark chocolate on top takes it over the edge. Since the whole recipe is built around pantry staples like popcorn kernels, coconut oil, and maple syrup, there's nothing here that comes anywhere near beef or meat-based ingredients — no hidden broths, no gelatin, no surprises. It's naturally plant-based from start to finish, which makes it a great option for mixed crowds or anyone navigating dietary restrictions without wanting to make a big deal of it. Let it cool fully on the baking sheet and it will shatter into crispy, chocolatey clusters that are nearly impossible to stop eating.
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Learn more →Ingredients
6 servings
For the popcorn
- ⅓ cup popcorn kernels
- 1 tbsp coconut oil
For the coating
- 3 tbsp coconut oil
- ¼ cup maple syrup
- 2 tbsp cocoa powder
- ¼ tsp fine salt
- ½ tsp peppermint extract
- 1 oz dark chocolate (>70% cacao), finely chopped (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2
Heat 1 tbsp coconut oil in a large pot over medium heat. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to 2–3 seconds between pops. Remove from heat immediately and transfer the popped corn to the prepared baking sheet, discarding any unpopped kernels.
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