Vegan Chocolate Peppermint Popcorn (5 ingredients)
There’s something about holiday movie nights that calls for a cozy snack, and this Vegan Chocolate Peppermint Popcorn has become our family favorite. Made with just five simple ingredients, it has that nostalgic peppermint-chocolate flavor with a healthier, dairy-free twist.
I started making this vegan chocolate peppermint popcorn during the holidays when I wanted a festive treat that didn’t require much effort. I always love making something quick that still feels special.
Now my kids ask for it every Friday night, and it has become part of our holiday movie night tradition. Let’s just say I am not mad about it. It’s a healthy treat that the whole family loves.
What I love most is how it brings back that nostalgic peppermint-and-chocolate flavor we grew up with, but in a lighter, dairy-free version. We love all things chocolate peppermint over here. If you do too, you’ve got to try these Double Chocolate Peppermint Cookies and these White Chocolate Peppermint Rice Krispie Treats.
Spotlight on This Vegan Chocolate Peppermint Popcorn
- It’s quick to make: This holiday popcorn comes together in just a few minutes with zero planning required, making it the perfect last-minute festive snack.
- It’s dairy-free: Thanks to high-quality vegan chocolate, you get all the rich, creamy flavor without any dairy. You truly wouldn’t know the difference.
- It’s festive: The classic combination of chocolate and peppermint makes this vegan popcorn a holiday staple. It’s simple, seasonal, and guaranteed to put you in the spirit.
- It’s a family favorite: My girls request this recipe every Friday night during our holiday movie tradition. It has become one of those treats we all look forward to each year.
- It feels indulgent but is healthier: Made with just a few clean ingredients, this popcorn delivers all the nostalgia and flavor while staying lighter and more wholesome than most holiday snacks.
The Ingredients
Popcorn: Use freshly popped popcorn or a microwaveable bag. Either option works well, as long as it’s freshly popped and ready to coat with chocolate.
Vegan chocolate chips: Choose a high-quality vegan chocolate for the drizzle. This creates a rich, smooth layer that pairs perfectly with peppermint.
Coconut oil: A small amount of coconut oil helps the melted chocolate set nicely over the popcorn, creating that light crunch once cooled.
Peppermint extract: Just a splash brings out the festive peppermint flavor and gives the chocolate a refreshing finish.
Crushed candy cane: Use vegan crushed candy cane pieces to sprinkle over the top while the chocolate is still warm. They add sweetness, texture, and holiday flair.
Optional: If the popcorn is unsalted, lightly mist it with coconut-based cooking spray and add a pinch of salt to enhance the overall flavor.
Frequently Asked Questions
No! It just gives a fun peppermint crunch! You could swap them out for holiday sprinkles or leave them out altogether.
Yes. Just choose plain or lightly salted microwave popcorn. Avoid flavored varieties to keep the recipe clean and dairy-free.
Let the chocolate set completely before storing. Avoid adding too much oil or wet ingredients to keep it crisp.
Store leftover popcorn in a large Ziplock bag on the counter for up to 2 days. The longer it stays out, the softer it will become.
The Instructions
Step one: Pop the kernels. Either use a microwavable bag of vegan popcorn and follow the instructions on the bag, or pour the kernels into a popcorn maker and turn the machine on.
Step two: Transfer the popcorn to a lined cookie sheet and spread it out in an even layer. *If your popcorn is unsalted, spray a thin layer of coconut oil cooking spray over the popcorn and immediately sprinkle with salt. Toss the popcorn, flatten again, and repeat this step, and then toss one more time.
Step three: Add the chocolate chips and coconut oil to a microwavable bowl. Heat in the microwave for 20 seconds. Stir and then repeat until creamy and fully melted. Then, mix in the peppermint extract.
Step four: Using a spoon, drizzle the melted chocolate all over the popcorn. Work quickly so that the chocolate does not harden.
Step five: Immediately sprinkle the crushed candy cane all over the melted chocolate. Transfer the pan of popcorn to the fridge so the chocolate can set. This should take about 20 minutes. Allow the popcorn to sit on the counter and reach room temperature before storing it in a Ziplock bag.
Storage
Store any leftover popcorn in a large zip-top bag or airtight container at room temperature for up to two days. Keep in mind that the longer it sits, the softer it will become, so it’s best enjoyed within the first day for the crispiest texture.
Tips + Modifications
Use freshly popped popcorn. Warm, freshly popped popcorn helps the chocolate drizzle stick more evenly. Microwaveable popcorn works too, just make sure it’s unsalted or lightly salted.
Don’t overheat the chocolate. Melt the vegan chocolate chips slowly over low heat or in short microwave intervals. Overheating can cause the chocolate to seize and lose its smooth texture.
Adjust peppermint flavor to taste: Start with a small amount of peppermint extract since it’s strong. Add an extra drop if you prefer a bolder peppermint flavor.
If you want more chocolate, repeat the same steps with vegan white chocolate chips and drizzle over the top of the regular chocolate for a sweeter popcorn!
More Vegan Chocolate Peppermint Recipes
Double Chocolate Peppermint Cookies
Chocolate Peppermint Cream Pie
Chocolate Peppermint Protein Smoothie
White Chocolate Peppermint Rice Krispie Treats
Vegan Chocolate Peppermint Popcorn (5 ingredients)
Equipment
- 1 popcorn maker *or use microwavable popcorn
- 1 cookie sheet lined with parchment paper
- 1 small glass bowl *to melt the chocolate in
Ingredients
- ½ cup popcorn kernels *or one bag of dairy-free microwavable popcorn
- 1 cup vegan chocolate chips
- 2 teaspoons coconut oil
- ½ teaspoon pure peppermint extract
- ¼ cup crushed peppermint pieces *make sure it's vegan
Optional
- coconut oil cooking spray *if your popcorn is not salted
- salt *if your popcorn is not salted
Instructions
- Pop the kernels. Either use a microwavable bag of vegan popcorn and follow the instructions on the bag, or pour the kernels into a popcorn maker and turn the machine on.
- Transfer the popcorn to a lined cookie sheet and spread it out in an even layer. *If your popcorn is unsalted, spray a thin layer of coconut oil cooking spray over the popcorn and immediately sprinkle with salt. Toss the popcorn, flatten again, and repeat this step, and then toss one more time.
- Add the chocolate chips and coconut oil to a microwavable bowl. Heat in the microwave for 20 seconds. Stir and then repeat until creamy and fully melted. Then, mix in the peppermint extract.
- Using a spoon, drizzle the melted chocolate all over the popcorn. Work quickly so that the chocolate does not harden.
- Immediately sprinkle the crushed candy cane all over the melted chocolate. Transfer the pan of popcorn to the fridge so the chocolate can set. This should take about 20 minutes. Allow the popcorn to sit on the counter and reach room temperature before storing in a Ziplock bag.
