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!


  • 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


  1. 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!
  2. On a baking sheet, spread the popcorn into a single layer.
  3. 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.
  4. 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.
  5. Divide into desired amount of bowls.
  6. 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.

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