Seed Oil Free Peppermint Cocoa Popcorn

Chocolate, mint, and popcorn might sound like a snack-drawer raid, but this baked treat is genuinely craveable — the kind of thing that disappears faster than you expect at a movie night or holiday gathering. Every bit of fat in this recipe comes from coconut oil, so there's no canola, sunflower, or vegetable oil hiding in the coating, which is exactly what you want when you're keeping refined seed oils out of your kitchen. The cocoa coating gets whisked together with maple syrup and a hit of peppermint extract, then baked low and slow until it sets into a glossy, slightly crisp shell around each kernel. That oven step is what separates this from a sticky mess — the heat dries the coating down so the popcorn firms up beautifully as it cools. A scatter of finely chopped dark chocolate over the hot batch at the end is optional, but it melts into little pockets of extra richness that are hard to skip. The ingredient list is short, the process is straightforward, and the result tastes like a peppermint patty decided to become a snack bowl.

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 →