Anti Inflammatory Vegan Chocolate Popcorn
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Learn more →Ingredients
4 servings
For the popcorn
- 2 tbsp coconut oil
- ½ cup popcorn kernels
- ¼ tsp fine salt
For the chocolate coating
- 6 oz vegan chocolate chips
- 1 tsp coconut oil
For serving
- ½ tsp flaky sea salt
Instructions
- 1
Line a large baking sheet with parchment paper and set aside. Heat 2 tbsp coconut oil in a large pot over medium heat until shimmering. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is at the right temperature.
- 2
Add the remaining popcorn kernels in an even layer, cover the pot, and shake gently every 30 seconds. Cook until the popping slows to about 2 seconds between pops, then immediately remove from heat and pour the popcorn onto the prepared baking sheet. Sprinkle with fine salt and spread into a single layer.
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