Wheat Free Peppermint Cocoa Popcorn
Chocolate and peppermint together is one of those combinations that just works, and this popcorn delivers both in the most snackable way possible. The coating comes together with coconut oil, maple syrup, and cocoa powder — no flour, no grains, nothing that would raise a red flag for anyone avoiding wheat. A splash of peppermint extract gives every kernel that cool, refreshing kick, while the optional scatter of chopped dark chocolate on top takes it from casual snack to something you'd genuinely bring to a party. Baking the coated popcorn low and slow is the move here — it sets the coating into a crisp, glossy shell rather than leaving things sticky or soft. The whole thing crisps up even more as it cools, so patience pays off. It's the kind of treat that disappears fast, so you might want to double the batch.
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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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