Chocolate Popcorn

Chocolate Popcorn

Sweet popcorn can often be filled with empty calories and low nutritional value. This slightly healthier version of chocolate popcorn will give you the cocoa kick and the sweetness you need from the coconut sugar.

The addition of coconut oil adds to a unique flavour but please be aware that coconut oil is high in saturated fats so should be consumed in moderation. I would recommend using an extra virgin coconut oil for your chocolate popcorn as this oil will have been subject to little processing and therefore not as cholesterol raising as processed coconut oil.

You can also use butter or any other preferred oil in substitution to the virgin coconut oil.

Other favourite flavourings we use are cinnamon & sugar, turmeric & red chilli powder & salt, rock salt & crushed black pepper, honey & lemon.

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For more tasty movie night snacks and sweet treats, try my crunchy Spiced Kale Crisps infused with spices like turmeric powder and chilli powder, my snacksized Baby Tacos, and my gluten free Quinoa Choc-Nib Cookies made with Amisa Organic Gluten Free Quinoa Flour. Keep some Loaded Guacamole at the ready for a delicious, vegan creamy dip for your chips!

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Prep Time1 minCook Time5 minsTotal Time6 mins

Ingredients
 5 tbsp coconut oil
 1 cup popcorn kernels
 1 tbsp cocoa powder
 1 tbsp coconut sugar (The Groovy Food Company)

Method
1

Heat your coconut oil in a pan. Add 1 kernel to test if the oil is ready, this kernel should sizzle and pop

2

Add the remaining popcorn kernels and cover the pan with the lid

3

After 1-2 mins on medium to high flame, add 1 tbsp cocoa powder

4

Add your coconut sugar

5

Once the popcorn starts popping keep an eye on the pan so the popcorn doesn’t burn. Flip the pan holding it with a kitchen cloth to keep the lid secure to rotate the kernels and pop evenly

Ingredients

Ingredients
 5 tbsp coconut oil
 1 cup popcorn kernels
 1 tbsp cocoa powder
 1 tbsp coconut sugar (The Groovy Food Company)

Directions

Method
1

Heat your coconut oil in a pan. Add 1 kernel to test if the oil is ready, this kernel should sizzle and pop

2

Add the remaining popcorn kernels and cover the pan with the lid

3

After 1-2 mins on medium to high flame, add 1 tbsp cocoa powder

4

Add your coconut sugar

5

Once the popcorn starts popping keep an eye on the pan so the popcorn doesn’t burn. Flip the pan holding it with a kitchen cloth to keep the lid secure to rotate the kernels and pop evenly

Chocolate Popcorn

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