Vegan Chocolate Covered Popcorn | Zebra Dark Chocolate & White Chocolate Popcorn
This vegan chocolate covered popcorn recipe is coated in salted dark chocolate and vegan white chocolate for decadent movie nights, a charming hostess gift, or just salty and chocolate cravings! This White and Dark Chocolate Covered Popcorn makes for the perfect combination of salty and sweet. 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.
Feel free to share & print my recipe below to make your own Salted Dark and White Chocolate Popcorn recipe! Or you can watch me on YouTube show you how to make it!
Related Recipe: Vegan Dairy Queen Blizzard Treat: Strawberry Cheesecake
Hi, I’m Candice & welcome to The Edgy Veg! Where I try to veganize popular food for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals.
This vegan chocolate covered popcorn recipe can be used as its own snack, as part of a trail mix, or as a garnish on top of ice cream and other sweet treats.
How To Make: Vegan Chocolate Covered Popcorn
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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Vegan Chocolate Covered Popcorn.Â
Salty, sweet, crunchy, this treat is perfect to satisfy your sweet tooth and serve as a snack for all occasions. With the vegan white chocolate and the dark chocolate popcorns mixed together, this snack has a perfect balance.
INGREDIENTS FOR VEGAN CHOCOLATE COVERED POPCORNÂ RECIPE
- 1 cup popcorn kernels
- 1 tbsp coconut oil
- 4x my White Chocolate Recipe
- 2 tbsp dark chocolate
- Sea salt, to taste
INSTRUCTIONS FOR VEGAN CHOCOLATE COVERED POPCORN RECIPE
To make this Vegan Chocolate Covered Popcorn, start by melting your white chocolate if you bought it from the store, or making my vegan white chocolate recipe.
Then pop your popcorn. In a stockpot melt coconut oil over high heat. Add popcorn kernels immediately and shake to coat completely. Allow to rest for about 15 seconds and then shake pot constantly to avoid burning. 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.
When the popping begins to slow, remove from heat, and let sit until the popping has stopped, about 2 mins. Once popped, divide the popcorn in half and place one half into a large bowl. Set aside.
Immediately, grate the dark chocolate over the popcorn in the pot, using a microplane grater, while it is still warm, and mix well to melt the chocolate. Salt to taste. This will highlight the flavour of the chocolate. Set aside.
While white chocolate is still a liquid, pour it over the second half of the popcorn and toss to coat. 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.
Once the white chocolate is good and hard, break it up into smaller pieces, using your hands.
Toss both white and dark chocolate popcorns together in a large bowl.
Serve & Enjoy!
Note: This dish can easily be made ahead, let harden and store in an air-tight container until ready to serve.Â
If you want more vegan recipes, click here for my newest recipes.
Related Recipe: 32 Vegan Valentine’s Day Gifts & Ideas
Recipe for Vegan Chocolate Covered Popcorn
- 1 cup popcorn kernels
- ¼ cup coconut oil
- 4x My White Chocolate Recipe or 2 cups melted store-bought vegan white chocolate
- 2 tbsp dark baking chocolate
- Sea salt, to taste
- 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.
- Prepare a parchment paper-lined baking sheet and set aside.
- In a stockpot melt coconut oil over high heat.
- Add popcorn kernels immediately and shake to coat completely. Allow to rest for about 15 seconds and then shake pot constantly to avoid burning.
- 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.
- When the popping begins to slow, remove from heat, and let sit until the popping has stopped, about 2 mins.
- Once popped, divide the popcorn in half and place one half into a large bowl. Set aside.
- Immediately, grate the dark chocolate over the popcorn in the pot, using a microplane grater, while it is still warm, and mix well to melt the chocolate. Salt to taste. This will highlight the flavour of the chocolate.
- Set aside.
- While white chocolate is still a liquid, pour it over the second half of the popcorn and toss to coat.
- 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.
- Once the white chocolate is good and hard, break it up into smaller pieces, using your hands.
- Toss both white and dark chocolate popcorns together in a large bowl.
- Serve.
- Store in an airtight container.
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