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.
Servings: 6 servings
Calories: 214kcal
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.
Notes
Storage:
Store any leftover popcorn in a large zip-top bag or an 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!
Nutrition
Serving: 2cups | Calories: 214kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 38mg | Fiber: 4g | Sugar: 14g | Calcium: 40mg | Iron: 3mg