As a mom who wants to feed her children a healthy, whole foods diet, I always make sure to have popcorn on hand. If we have an unexpected play date or there’s “nothing to eat” according to my children, I can always pop some popcorn and nobody will go hungry. I buy organic popcorn kernels to avoid genetically modified organisms, and even with their higher cost, flavored popcorn only costs about $.25 per 2-cup serving. It’s one of the most affordable whole grain snacks you can make.
There are so many different ways to flavor popcorn, and this version is a great way for chocoholics like me to enjoy chocolate without compromising healthy eating principles. Adapted from this chocolate popcorn recipe, the chocolate coconut version here adds some healthy fat to the mix. You can substitute chocolate chips for the baking chocolate if that’s what you have in your cabinet.
½ cup organic popcorn kernels
3 tbs. coconut oil
1 ounce unsweetened baking chocolate
3 tbs. maple syrup
½ tsp. salt
1 tsp. vanilla extract
2 tbs. unsweetened shredded coconut
- Preheat the oven to 325 degrees.
- Pop the popcorn with an air popper.
- In a roasting pan, place the coconut oil, chocolate, maple syrup, salt, and vanilla. Put the pan in the oven while it preheats to melt the coconut oil and chocolate. Remove the pan from the oven and stir the ingredients to combine evenly.
- Add the popcorn to the chocolate mixture and stir to coat. Bake for 6 to 8 minutes, stirring every few minutes. It’s done when there are no soggy pieces left in the pan.
- Cool on a wire rack and stir in the shredded coconut. Store the popcorn in an airtight container.
What healthy snacks do you like to keep on hand at all times?