I originally found the idea for this recipe on Browned Eyed Baker last winter. The first time I made it I did it just as the original recipe called and it was great, it's essentially puppy chow with popcorn. However, in the end I wanted to make my version a little more real food friendly. This turned out easier to do than I thought and what's great is you don't need pre-made chocolate, which almost always has soy lecithin in it, an ingredient that's best to be avoided if possible.
This isn't overly sweet, but instead just sweet enough and perfect for satisfying a desire for a desert or a fun snack. The kiddos love it too! My son told me today as he was eating a handful of the popcorn, "Mom, this is delicious!" That's what this momma likes to hear in the kitchen! Of course, can you really go too wrong with chocolate, almond and coconut with a bit of crunch? Umm, I think not. :-)
Chocolate Almond Butter Popcorn w/ Coconut Flakes
What You'll Need
~ 10 cups
1/2 cup organic, unsalted butter
7 tbsp. rapadura or other sugar
2 tbsp. organic, whole milk
5 tbsp. organic cocoa powder
2 tsp. pure vanilla extract
1/2 cup organic almond butter
8 cups plain, organic popcorn
2 cups non-sweetened coconut flakes
Getting Started1. In a small saucepan melt butter over low heat. Add sugar and milk, then stir until sugar has fully dissolved, about 5 minutes.
2. Add the cocoa powder and vanilla extract and stirring to combine, then add almond butter. Mix until you have a thick, smooth sauce.
3. Pour warm (not hot) chocolate sauce over top of popcorn in a large bowl. Toss together until popcorn is evenly coated.
4. Add the coconut flakes and stir to coat popcorn.
5. Spread coated popcorn out on a rimmed cookie sheet and allow to cool until chocolate has set.
How to Make an Origami Paper Box
Note: Before placing the chocolate coated popcorn into the paper box I lined it with two strips of parchment that I then folded over the top before closing the box up. Makes for a nicer presentation and keeps the contents fresher.