Chocolate Popcorn {Dairy-Free}

Popcorn is a popular treat at our house.  It's so inexpensive, easy to make, and filling so I'm always trying to find some ways to spice it up.  

I recalled reading a magazine recipe for "chocolate shell" using chocolate and coconut oil, and thought that was worth trying for a chocolate popcorn.

After my first try, "coconut chocolate shell" topping worked perfectly for exactly the kind of chocolate popcorn I was anticipating.  The chocolate was thick and smooth.  And the chocolate did not melt when removed from the freezer.  I stored the popcorn in an airtight container overnight and it was still good and fresh the next sog.  So this can be made ahead of time for parties!

Here are the details so you can try this at home, too!


1 Tbs Coconut Oil
1/2 Cup Dairy-Free Chocolate (Enjoy Life)

Combine ingredients in a microwavable bowl and microwave for 30 seconds.  Stir.  Microwave another 20-30 seconds.  Do not scorch.  Do not let water get into the mixture.  Stir until smooth. 

Let chocolate mixture sit until room temperature.  Or set in refrigerator to speed up cooling to room temp.  Don't let it harden, just cool it.

Meanwhile, make a batch of Stove Top Popcorn.

Spread cooked popcorn over a cookie sheet covered in wax paper.  

Pour chocolate mixture (room temperature) over popcorn.

Sprinkle sea salt over the mixture, letting it set into the melted chocolate.  

Set cookie sheet of popcorn in the freezer until the chocolate "sets".  5-10 minutes.  

Remove cookie sheet and break popcorn into servings.  Enjoy!


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