Vegan Peppermint Cocoa Popcorn
Chocolate, mint, and popcorn might sound like a snack-drawer raid, but this baked treat is genuinely next-level. The coating comes together with coconut oil, maple syrup, and cocoa powder — no butter, no dairy, no compromise on richness — and that hit of peppermint extract makes every kernel taste like a holiday. Baking the coated popcorn low and slow is the move that sets everything into a satisfying, crispy shell rather than a sticky mess. If you opt for the chopped dark chocolate scattered on top while it's still hot, it melts just enough to create little pockets of extra indulgence throughout the batch. Store-bought chocolate popcorn often sneaks in milk solids or ambiguous "natural flavors," so making it yourself with a high-cacao dark chocolate means you know exactly what's in the bowl. It breaks apart into gorgeous clusters and is just as good packed into a bag for gifting as it is eaten straight off the baking sheet.
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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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