Breastfeeding Friendly Peppermint Cocoa Popcorn
Crunchy, chocolatey, and kissed with cool peppermint, this baked popcorn is the kind of treat that feels indulgent without requiring you to second-guess every ingredient on the label. It's made with coconut oil and maple syrup instead of butter or refined sugar, so the coating comes together cleanly with no dairy in the base recipe — a small but meaningful win when you're being mindful of what you're eating. The cocoa and optional dark chocolate (look for one above 70% cacao with a short ingredient list) bring real depth of flavor, while the peppermint extract keeps things bright and snackable. Baking the coated kernels low and slow is what gives you that satisfying crunch rather than a sticky, chewy mess. It's easy enough to throw together during nap time and impressive enough to share — or not. Breaking apart the clusters once it cools is genuinely one of the more satisfying parts of the whole process.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!