Tuesday, January 31, 2012

Chocolate Popcorn (Dairy, Gluten and Refined Sugar Free)

I love this treat.  I do strongly recommend making your own popcorn on the stove.  It will help your wallet and your body.  Once the sauce is added to the popcorn it makes it shrink down a little.  If you are as addicted to chocolate as I am, you may want to make more if you are planning on sharing with a few others!

  • 1/3 cup popcorn kernels
  • Oil to cover the bottom of a small pan
  • 1/4 cup earth balance spread or coconut oil (do not use oil as it doesn't harden when cooled)
  • 3 tablespoons cocoa
  • 1/4 cup maple syrup or other natural sweeteners
  • 2 tablespoons almond milk or non dairy milk
  • 1 teaspoon tapioca starch, corn starch or potato starch

  1. Preheat oven to 250F and grease cookie sheet or 9x13 pan.
  2. Make a large bowl of popcorn (see below for stove top instructions.)
  3. In a small dish mix milk and starch and stir to combine.
  4. In a small pan on low to medium heat combine all ingredients.  While stirring constantly, heat until thick.
  5. While still hot, pour sauce over popcorn and stir until all popcorn is covered.
  6. Place popcorn on prepared pan.
  7. Bake for 20 minutes stirring every 10 minutes to break popcorn apart.

Want a simpler, healthier and cheaper way to make popcorn?
  1. Poor enough olive oil or grapeseed oil into a pan until the bottom is covered.  Add three kernels to the pot and set to medium heat with the lid on top.  
  2. Once kernels have begun popping add more kernels (1/4-1/2 cup) and set lid ajar so only a little heat can escape.  
  3. Shake pan periodically and wait until kernels begin to pop.  Once they have slowed down, remove from heat and let the remaining kernels pop.

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