Chocolate Popcorn
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by Nathalie
Step by step recipe - 10 Min
0
January 13, 2020
Tip: If you have a histamine intolerance you should leave out the chocolate sauce. You can still enjoy the popcorn though! I love to eat it simply with some coconut sugar:)
Serves
2
Cooks in
10 Minutes
Difficulty
Easy
INGREDIENTS
100 g
corn kernels
2 tbsp
coconut oil
For the chocolate sauce:
4 tbsp
coconut oil
2 tbsp
maple syrup
2 tbsp
cocoa powder
Pinch of
salt
Method:
Place the corn and the coconut oil into a pot and put the lid on it. Heat it up until the corn starts popping. Don't take off the lid until all the corn is popped. Shake the pot from time to time for the corn not to burn in the bottom. Pour all the popcorn into a large bowl.
For the sauce, place all the ingredients into a small pan and heat it up on low temperature. Mix with a spoon until you have a smooth sauce. Pour it on to the popcorn and mix until all the popcorn is covered in chocolate. Let it dry and enjoy!