Dark Chocolate Sea Salt Popcorn {vegan, dairy-free, refined-sugar-free}
Popcorn is a treat, isn’t it? And for me, conjures up such happy moments.
It reminds me of darkened theaters, watching Disney movies and Harry Potter, with my little girls at my elbow. And even a few movies with hubby pre-family, haha!
So this delightfully simple snack has always been a bright light to me, but this year I discovered how to take popcorn to new heights!
I discovered popcorn, when popped, could actually be made into a delectable and even more healthy snack.
I learned it could be coated!
I know I am a little late and others have discovered this long before me, haha.
But at least I got there, right?
Anyway, today, I coated my popcorn with quality dark chocolate and pink Himalayan sea salt.
That’s it!
So, of course, we are looking at a 3-ingredient recipe. Oh how I love the sound of that: 3-ingredients.
For the popcorn, you want to use a high quality brand.
I used Bob’s Red Mill’s white popcorn, kernels from simple whole grain ears of white corn.
Two tablespoons of kernels (which is 4 cups of popped corn) actually holds 1/3 of your daily fiber needs, and even some iron. And, oh, how easy it is to scoff down 4 cups of this delicious recipe.
And it’s okay! Don’t feel guilty.
So you see, popcorn is a delicious, wholesome high-fiber snack.
Coated with dark chocolate, you add antioxidants, mood-boosting magnesium and more fiber. And Pink Himalayan sea salt contains over 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron.
Super healthy popcorn, here we come!
Ingredients
- 1/4 cup popcorn kernels (Makes 8 cups popped corn) (I used Bob's Red Mill's white popcorn)
- 2 3oz/85gm dark chocolate bars (dairy-free, vegan, bittersweet, chopped)
- 2 tsp Himalayan pink salt
Instructions
Make the popcorn
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Line a cookie sheet with parchment paper.
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Then pop your corn using any method - a microwave collapsible popper or your own electric one, or by stove top. To pop it in a pan, line the bottom of an ordinary deep pot with a tbsp or two of olive oil, and heat but don't let it smoke.
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Pour in popcorn kernels, shaking the pan occasionally to assist popping, and remove the pan from the burner when most are popped. Remove any kernels that are unpopped or burned. Put the popped popcorn in a deep bowl. You should have about 6-8 cups.
Prepare chocolate coating
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Melt the chocolate bars, broken up, in a measuring cup sitting in a hot water bath. Sprinkle in 1 tsp of the salt.
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Once melted, pour the hot liquid chocolate on popcorn in the bowl, and toss with two long utensils until the chocolate coats the popcorn.
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Pour the coated popcorn on the cookie sheet, push it around so it is fairly evenly covering the cookie sheet. Sprinkle with the second tsp of salt.
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Let it sit, uncovered, until the chocolate coating hardens. A few times at first, take a fork and make sure the popcorn isn't sticking to the parchment or to each other.
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Once hardened, store in an airtight container in a dark cool area.
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Enjoy!
Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own. I do recommend you try raw desserts with Bob’s Red Mill products, you will be so inspired by all their healthy unique products!
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