Gut Friendly Peppermint Cocoa Popcorn
Chocolate and peppermint together in a crunchy snack form is genuinely hard to resist, and this baked popcorn delivers that festive combo without any of the gut-unfriendly ingredients that usually sneak into store-bought versions. Coconut oil does double duty here — popping the kernels and forming the base of the glossy cocoa coating — while maple syrup brings natural sweetness that keeps things clean and simple. The cocoa powder and peppermint extract create that cool, rich flavor you're after, and the optional dark chocolate (over 70% cacao) melts right into the hot popcorn for an extra layer of indulgence. Baking the coated kernels low and slow is the move that makes everything crisp up beautifully instead of staying sticky or soggy. As it cools on the pan, the coating sets into a satisfying crunch that makes it nearly impossible to stop at one handful. It's the kind of treat you can feel good about making from scratch, knowing exactly what went into every piece.
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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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