Chocolate Almond Butter Popcorn
This recipe for vegan, gluten-free Chocolate Almond Butter Popcorn is so easy and makes a perfect healthy movie night dessert! You could even eat it for a snack!
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: serves 3
Ingredients
Scale
- 1/4 cup popcorn kernels
- 1 tablespoon coconut oil
- 1/4 cup almond butter
- 2 tablespoons maple syrup or agave nectar
- 1/2 teaspoon salt
- Chocolate drizzle:
- 1 1/2 tablespoons coconut oil
- 3 tablespoons cocoa powder
- 1 tablespoon maple syrup or agave nectar
Instructions
- Place the popcorn kernels in a brown paper bag. Microwave until most kernels are popped, about 3 minutes. Keep an ear out for the popping to make sure it doesn’t burn!
- On a baking sheet, spread the popcorn into a single layer.
- In a small bowl, add coconut oil; place in the microwave until melted. Add almond butter, maple syrup, and salt; whisk to combine. Place in the microwave for 30 seconds. Remove and whisk again.
- Pour the almond butter mixture over the popcorn. With a wooden spoon, stir the popcorn to evenly coat it with the mixture. Let it cool for 4-5 minutes.
- Divide into desired amount of bowls.
- For the chocolate drizzle, add coconut oil to a small bowl; place in the microwave until melted. Add cocoa powder and maple syrup; whisk to combine. Drizzle over the bowls of popcorn.
