| Servings |
|
Ingredients
- 1/2 cup unpopped popcorn kernels (makes 10 cups popped)
- 1/2 cup Cholaca baking wafers
- 2-5 tbsp sugar of choice
- 1/2 tsp coconut oil
- Himalayan sea salt to taste
Ingredients
|
|
Instructions
- In a double boiler melt the baking wafers.
- While wafters are melting pop your popcorn. I use an air popper– if you don’t have one I would strongly recommend one. I use mine constantly!
- When the pure cacao is melted, stir in coconut oil (to help with viscosity), and sugar to taste. I would start with 1-2 tablespoons and add in sugar until you like the sweetness. Remember that this will be paired with sea salt to you don’t have to be over generous!
- Line a baking sheet with parchment paper and transfer the now-popped popcorn into an even layer.
- Using a spoon or a label, drip the melted chocolate mixture over the popcorn using as much or as little as you’d like. Pure cacao does give quite the energy kick, so I mix chocolate covered popcorn with plain popcorn so I don’t get hyper!
- While liquid is still wet sprinkle with sea salt.
- Pop the entire tray into the freezer for about 5 minutes or until liquid has hardened, break apart with your fingers, and enjoy!
Share this Recipe