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people
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Ingredients
- 1 tbsp coconut oil or you could use olive oil
- 1/3 cup raw popcorn kernels
- 100 g good quality dark chocolate
- 1/2 tsp salt use more or less salt to taste
Ingredients
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Instructions
- Heat the coconut oil in a large saucepan with a lid over medium heat.
- When the oil is warm, pour in the kernels and place the lid on.
- Shake to ensure the oil covers each kernel.
- Once the popping has slowed right down, remove from the heat.
- Place popcorn into a large baking tray (with sides) that is covered in baking paper.
- Melt the chocolate in a microwave safe bowl on med/high, checking regularly so that it doesn’t burn.
- It is ready when you can stir it and it is quite runny.
- Pour chocolate over the popcorn and toss to coat.
- Add the salt to taste and allow the chocolate to harden up on the popcorn at room temperature for around an hour.
- If serving to kids it’s a great idea to place some cupcake liners into a muffin tray and fill those with popcorn before allowing it to come to room temperature.
- Otherwise, once hardened slightly, place in a giant bowl to share, or 4 smaller bowls for some portion controlled fun.
Recipe Notes
Serves 4 at 240 calories each