Dairy Free Peppermint Cocoa Popcorn
Chocolate and peppermint is one of those combinations that feels festive no matter the season, and this crunchy baked popcorn delivers both in the most satisfying way. The coating comes together with coconut oil, maple syrup, and cocoa powder — no butter, no cream, no milk chocolate — so it's naturally free of dairy without any substitutions or compromises. A splash of peppermint extract gives every kernel that cool, candy-cane kick, and an optional scatter of high-cacao dark chocolate on top takes the whole thing over the edge. Baking the coated popcorn low and slow is what makes the magic happen: the coating dries into a glossy, crisp shell that clings rather than clumps. It firms up even more as it cools, so patience pays off before you start breaking it apart. This is the kind of snack that disappears fast at a party, but it also packs beautifully into bags or jars if you want to make it ahead.
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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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