This is my Vegan Caramel Chocolate Popcorn. I made it using some delicious caramel flavored, nondairy chocolate chips on the popcorn, which made this snack both sweet and slightly salty, with a light and delicious taste.
I love to buy my plant-based ingredients from Whole Foods Market, Wegmans and Sprouts Farmers Market. They have an assortment of everything I need. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Vegan Chocolate Popcorn
1/3 Cup of popcorn kernels
1/2 Cup of coconut sugar
2 Tablespoons of water
2 Tablespoons of coconut oil
2 Tablespoons of tahini
1/4 Teaspoon of Himalayan salt
1/2 Cup nondairy chocolate chips
-Use a large heavy pot with a lid over medium heat until hot. Add vegetable oil. Pour in the popcorn kernels and put the lid on tightly. Move the pot around gently to start popping for about 30 seconds. Keep an eye on the pot until the popping stops then remove from the heat but keep the lid on until the popping starts.
-Preheat your oven to 300F degrees. In a saucepan add the coconut sugar and water to a saucepan and warm over medium heat until the sugar has dissolved and starting to bubble. Remove from the heat and add coconut oil, salt and the tahini. Mix well until smooth. If it does not combine well or lumps persist you can put the pan back over a low heat and continue to mix again until combined.
-Pour onto a baking tray lined with parchment paper, spread out into a layer. Put into the oven and bake for 15 minutes until crunchy and golden.
-Melt the chocolate chips in a double boiler over simmering water or gently in a microwave safe bowl for 30 seconds, then drizzle over popcorn with a spoon. Place the tray in the refrigerator to allow chocolate to set. You can also freeze for 10 minutes once chocolate is set. Break into pieces and enjoy!
Note: Store in a airtight container for a few days.