Here’s a colorful, festive and most importantly, healthy Clean Eating Cacao Drizzle Holiday Popcorn snack perfect for the holiday season.
I had some leftover crushed pistachios and crushed goji berries from my Dark Chocolate Cups with Pistachio and Goji Berries recipe and was trying to think of what I could do with them (other than add them in a smoothie).
And my boy’s had just finished a snack of air-popped popcorn so I decided to make another batch of the popcorn and use the pistachios and goji berries to sprinkle over the top.
I normally use coconut oil on the popcorn when I want to get the seasonings to stick but that wouldn’t have tasted well with the toppings.
So the only other choice, of course, was chocolate!
It took less than 5 minutes to make this and probably less before it was gone.
Here’s the ingredient list for a store-bought, highly processed chocolate popcorn snack:
S.A.D. (Standard American Diet) Poppycock Chocolate Lovers Popcorn
Ingredients: MILK CHOCOLATE CONFECTIONERS COATING, SUGAR, VEGETABLES OIL, PALM KERNEL OIL, PALM OIL PARTIALLY HYDROGENATED, MILK NONFAT, COCOA, MILK WHOLE, VANILLA, FLAVORS NATURAL AND ARTIFICIAL, SORBITAN TRISTEARATE, SOY LECITHIN EMULSIFIERS, SALT, CORN SYRUP, SUGAR, NUTS MILK, ALMONDS, PECANS, BUTTER, CREAM, SALT, SUGAR BROWN, POPCORN, SOYBEANS OIL, SALT, SOY LECITHIN
It has the typical GMO ingredients: dairy (milk, butter, cream), soybean oil, soybean lecithin, soy lecithin emulsifiers, refined sugars, and salt and non-organic nuts full of pesticides.
This healthier version uses only 6 healthy ingredients and it’s vegan, gluten-free, dairy-free and has no refined sugar.
Want more healthy snack ideas? Check out Lemon Dill Kale Chips, Superfood Fruit Nut and Seed Snack Mix, Roasted Chickpeas with Chipotle and Lime or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating snack and side dish recipes you will love!
Tip #1: Corn is one of the top GMO produced crops…please make sure you use organic, non-GMO popcorn 😉
Tip #2: The Cacao Drizzle recipe below will make approximately 1 1/2 cups, but you will only need about 1 – 2 tablespoons for one batch of popcorn for this recipe. I would make HALF the recipe (1/4 cacao powder, 1/4 coconut oil, 1/4 maple syrup) or even 1/4 of the recipe (1/8 cacao powder, 1/8 coconut oil, 1/8 maple syrup) if you don’t want a lot extra or have anything else to use it for. But if you’re like me, I’m sure you can find something yummy to use it on!
Tip #3: I use a coffee grinder to ground up my pistachios and goji berries.
Tip #4: Microwave popcorn is bad, bad bad. Try to use an air-popper popcorn maker or make it on the stovetop.
Stovetop Instructions: 2 tablespoons of organic, non-GMO popcorn kernels + 1 – 2 tablespoons of coconut oil, or just enough to cover the bottom of your pot. Cover the pot and use medium heat and do not leave unattended. After a few minutes when the coconut oil heats up, you will hear the kernels start to pop. Using an oven mitt, hold the handle of the pot and gently shake the pot. The kernels will continue to pop and just continue to shake the pot, keeping the lid on. Do this until all the kernels or popped. Don’t leave it on the stove the entire time, the popcorn will burn…it’s very important to keep shaking the pot and moving the hot kernels around. The popcorn/oil will be very hot so be careful removing it from the pot.
How To Make Raw Vegan Chocolate Sauce
- 1/4 cup organic raw cacao powder
- 1/4 cup organic maple syrup
- 1/4 cup organic coconut oil melted/liquid
Prepare the coconut oil:
- Before beginning, the coconut oil will need to be melted/liquid.
- You can add it to a small saucepan and melt it on lowest heat or place the coconut oil in a small bowl placed in hot water to melt it. It should have the appearance and consistency of water.
Prepare the chocolate sauce:
- Add all ingredients for the chocolate sauce, including the melted coconut oil, to a small bowl and stir it together until it's creamy and smooth.
- Store it in an air-tight BPA-free container in a pantry or cabinet. If you store it in the refrigerator, it will harden but once you liquefy the coconut oil again, it will be ready to use. Just stir it until it's creamy and smooth again.
- Keto: Use a sugar-free liquid sweetener
- Lectin-Free: Use organic date nectar