Eggless Peppermint Cocoa Popcorn

Total time40 min

Prep time10 min

Cook time20 min

4.9

(5)

Chocolate, mint, and popcorn might sound like a snack-bowl fever dream, but this combination is genuinely addictive in the best possible way. The coating comes together with coconut oil, maple syrup, and cocoa powder — no eggs, no dairy, just a glossy, deeply chocolatey glaze that bakes right onto every kernel. A hit of peppermint extract gives the whole thing a cool, candy-cane finish that makes it feel festive without being over the top. Baking the coated popcorn low and slow is the secret move here: it sets the coating into a satisfying crisp shell instead of leaving it sticky or soft. If you go for the optional chopped dark chocolate scattered over the top while everything is still hot, it melts into little pools and hardens as the popcorn cools — absolutely worth it. This is the kind of treat that disappears fast at a party, and nobody will guess it skips eggs entirely because the texture and richness are completely there. Make a double batch if you're planning to share.

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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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