RECIPE: Chocolate Popcorn

This chocolate popcorn can be made ahead of time and will keep for several days if stored in an airtight container. This recipe will make 5-7 servings.

Ingredients

• ½ cup organic popping corn
• 1 tablespoon organic coconut oil
• 4 tablespoons organic, grass fed butter
• 2 tablespoons coconut sugar
• 1 tablespoon organic cacao powder

Method

1. Pre-heat the oven to approximately 160° C.
2. Heat the coconut oil in a medium sized pot (with a lid) with three corn kernels.
3. Once those three “test” kernels have popped, remove the pot from the heat, add the rest of kernels, and place the lid back on.
4. Leave the pot off the heat for approximately 30 seconds, then return to heat: the kernels will start popping quite quickly.
5. Remove from heat once there is a 5 second pause between pops.
6. Place the popped popcorn into a large oven tray, in an even layer.
7. Add the butter, coconut sugar and cacao powder to the pot, and heat over a medium heat, stirring constantly, until the sugar has dissolved (this should only take a few minutes).
8. Pour the butter mixture over the popcorn and mix to combine.
9. Distribute the popcorn evenly on the tray, and place in the oven.
10. Bake for approximately 40 minutes or until popcorn feels dry to touch.