Paraben Free Peppermint Cocoa Popcorn
Chocolate, mint, and popcorn might sound like a snack-drawer raid, but together they create something genuinely craveable — sweet, a little salty, and cool with every bite. The coating comes together with coconut oil, maple syrup, and cocoa powder, so you're working with clean, recognizable ingredients from start to finish. That matters a lot when you're trying to avoid synthetic preservatives and the hidden additives that sneak into so many packaged treats and flavored snacks. Peppermint extract gives it that bright, refreshing kick without any artificial flavoring concerns, and an optional scatter of high-cacao dark chocolate on top takes the whole thing over the edge. A quick bake at low heat sets the coating into a satisfying crisp shell that clings to every kernel — no sticky mess, just deeply chocolatey, minty popcorn that breaks apart into perfect clusters. It's the kind of snack you'll want to make in a big batch because it disappears fast.
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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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