Low FODMAP Peppermint Cocoa Popcorn

Chocolate and peppermint together is one of those combinations that feels indulgent and festive no matter the time of year, and this crunchy baked popcorn delivers both in every single handful. The coating comes together in minutes — just coconut oil, maple syrup, cocoa powder, and a hit of peppermint extract — so there's no complicated candy thermometer work or tricky caramel stage to stress over. Each ingredient has been kept within Monash-verified serving thresholds, meaning the maple syrup and cocoa powder are portioned so a single serving stays comfortably in the safe zone rather than tipping into trigger territory. The optional dark chocolate scattered over the hot popcorn at the end melts just enough to create little pockets of richness without pushing the per-serving amount anywhere near the limit. Baking the coated kernels low and slow is what gives this snack its satisfying crunch — it dries out the coating so you get a crisp, almost candy-coated texture instead of something sticky or soggy. It makes six servings, so it's easy to portion out for movie night, pack into bags for a holiday treat, or just keep on the counter and snack on throughout the week.

About Fig

Fig 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 →