RECIPE
10 INGREDIENTS12 STEPS32MIN

Vegan Chocolate Covered Popcorn

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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This White and Dark Chocolate Covered Popcorn makes for the perfect combination of sweet and salty. Perfect for a movie snack, or wrapped up as a small gift for loved ones, its a great way to get creative with a classic snack.

32MIN

Total Cooking Time

10

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
White Chocolate
1/2 cup
Cocoa Butter , melted
1/2 cup
Powdered Confectioners Sugar
1/4 cup
Cashew Butter
1 pinch
1/2 Tbsp
Soy Milk Powder
Popcorn
1 cup
Popcorn Kernels
1/4 cup
Coconut Oil
2 Tbsp
Dark Baking Chocolate
to taste
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Directions

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Step 1
Melt the Cocoa Butter (1/2 cup) in a double boiler until liquified.
Step 2
Pour the butter into a high-speed blender with Vanilla Extract (1/2 tsp) , Powdered Confectioners Sugar (1/2 cup) , Cashew Butter (1/4 cup) , Salt (1 pinch) and Soy Milk Powder (1/2 Tbsp) .
Step 3
Blend until well combined. Leave in blender and ensure that it is still HOT and liquid. You can go in and buzz it every once in a while to ensure it does not harden.
Step 4
In a stockpot melt Coconut Oil (1/4 cup) over high heat.
Step 5
Add Popcorn Kernels (1 cup) immediately and shake to coat completely. Allow to rest for about 15 seconds and then shake pot constantly to avoid burning.
Step 6
When you hear the first kernel pop, place the lid on the pot immediately. Be sure to leave space for steam to escape and shake pot constantly to prevent burning.
Step 7
When the popping begins to slow, remove from heat, and let sit until the popping has stopped, about 2 minutes.
Step 8
Once popped, divide the popcorn in half and place one half into a large bowl. Set aside.
Step 9
Immediately, grate the Dark Baking Chocolate (2 Tbsp) over the popcorn in the pot, using a microplane grater, while it is still warm, and mix well to melt the chocolate. Add Sea Salt (to taste) . This will highlight the flavor of the chocolate. Set aside.
Step 10
While white chocolate is still a liquid, pour it over the second half of the popcorn and toss to coat.
Step 11
Using a spatula, spread the coated popcorn evenly onto the parchment-lined baking sheet, making sure to scrape down the sides of the bowl and get all that delicious chocolate. Transfer to the fridge and allow to harden, minimum 30 mins and up to 2 hours.
Step 12
Toss both white and dark chocolate popcorns together in a large bowl. Serve or store in an airtight container.

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