Chicken Free Peppermint Cocoa Popcorn
Chocolate, mint, and popcorn might sound like a snack aisle impulse buy, but this homemade version is genuinely something special. The cocoa-maple coating gets baked onto every kernel until it's glossy and set, giving you that satisfying crunch with deep, bittersweet flavor in every bite. A hit of peppermint extract keeps things bright and cool against the richness of the cocoa, and an optional scatter of chopped dark chocolate melted over the hot popcorn takes it fully over the top. Everything here is built from pantry staples — coconut oil, maple syrup, cocoa powder — so there's nothing hidden or unexpected in the ingredient list. It's naturally free of any meat or poultry by design, which makes it an easy, crowd-pleasing treat you can share without a second thought. Make a batch for movie night, pack it into bags for gifting, or honestly just eat it straight off the baking sheet while it's still warm.
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!