This chocolate popcorn is a salty chocolate treat that is also healthy, vegan, dairy-free and refined sugar free. It's also easy to prepare!
Chocolate Popcorn
Chocolate Popcorn is a treat, isn't it?
For me, conjures darkened theaters, watching Disney movies and Harry Potter, with Philip and our little girls at my elbow. Even if those theaters have changed up to a family room and Netflix, popcorn is still a star, don't you agree?
And I am here to tell you how to chocolatify this yummy snack.
Is Chocolate Popcorn Healthy?
Popcorn, when popped, could actually be made into a delectable and even more healthy snack. Full of fiber, thanks to popcorn, and magnesium, thanks to chocolate.
My popcorn is coated 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.
How to Make Chocolate Popcorn
It's so easy.
You can use pre-popped of course. But it you want to pop it from kernels, use high quality brand. I used Bob's Red Mill's white popcorn, kernels from simple whole grain ears of white corn. Two tablespoons of white corn kernels (which is 4 cups of popped corn) actually holds ⅓ of your daily fiber needs, and even some iron.
And, oh, how easy it is to scoff down 4 cups of this delicious recipe.
It's okay! Don't feel guilty. Popcorn is a delicious, wholesome high-fiber snack.
Then melt your favorite chocolate.
Coated with dark chocolate, your popcorn is now full of 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!
I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter
Don't miss a thing, subscribe here to get recipes delivered to your inbox!
Chocolate Popcorn
Ingredients
- ¼ cup popcorn kernels (Makes 8 cups popped corn) (I used Bob's Red Mill's white popcorn)
- 1 cup chocolate chips
- 1 tsp Himalayan pink salt
Instructions
Make the popcorn
- Line a cookie sheet with parchment paper.
- 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.
- 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
- Melt the chocolate chip in a pyrex measuring cup at 60 seconds in a microwave. Sprinkle in the salt.
- Once melted, pour the hot liquid chocolate on popcorn in the bowl, and toss with two long utensils until the chocolate coats the popcorn.
- Pour the coated popcorn on the cookie sheet, push it around so it is fairly evenly covering the cookie sheet.
- 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.
- Once hardened, store in an airtight container in a dark cool area.
- Enjoy!
Nutrition
Thank you Bob's Red Mill for sponsoring this post.
Leave a Reply