Low Iodine Vegan Chocolate Popcorn

Total time30 min

Prep time5 min

Cook time15 min

4.8

(27)

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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
Can be omitted
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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