Low Iodine Raspberry Chocolate Popcorn
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Learn more →Ingredients
6 servings
- ⅓ cup popcorn kernels
- 1 tbsp coconut oil
- ¼ tsp fine salt
- 5 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil (for chocolate)
- 1 oz freeze-dried raspberries, lightly crushed
- 1 tsp maple syrup
For serving
- flaky sea salt, for finishing (optional)Can be omitted
flaky sea salt
Instructions
- 1
Heat 1 tbsp coconut oil in a large pot over medium-high heat. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large parchment-lined baking sheet, discarding any unpopped kernels. Sprinkle with fine salt and spread into an even layer.
- 2
Combine the chopped dark chocolate, 1 tsp coconut oil, and maple syrup in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth, about 60–90 seconds total. Watch closely after the first burst — the chocolate can scorch quickly.
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