You Won’t Believe This Peanut Butter Cup Popcorn Recipe Is Vegan

Since when do they sell big tubs of popcorn in bookstores?  Turns out that was not the real question I need to answer.  Instead, it was how I could create a decadent vegan version of the peanut butter cup popcorn I had spotted among the stacks.  That label had me dreaming about fluffy popcorn, in a sweet peanut butter coating, drizzled with a ribbon of dark chocolate.  And now I’ve made those dreams come true.  –L.P.

Makes 8 Cups

vegan peanut butter cup

INGREDIENTS

  • 2 teaspoons plus 2 tablespoons coconut oil
  • ½ cup popcorn kernels
  • ¼ cup smooth natural peanut butter
  • 2 tablespoons pure maple syrup
  • ½ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 4 ounces dairy-free chocolate, or ½ cup chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 300°F. Line two baking sheets with parchment paper.
  2. In a large pot over medium-high heat, combine 2 teaspoons of the coconut oil and the popcorn kernels. Cover the pot and shake it back and forth across the burner to keep the kernels moving.  Listen for the popping sound to slow down (3 to 5 minutes) then quickly pour the popcorn into a large bowl.
  3. In a small saucepan, melt the remaining 2 tablespoons coconut oil, the peanut butter, maple syrup, and salt over medium-low heat; stir to combine. Remove from the heat and add the vanilla extract.  Drizzle the mixture evenly over the popcorn and stir to coat.
  4. Spread the popcorn over the prepared baking sheets. Bake for 15 minutes.
  5. Finely chop the chocolate and melt it using a double boiler. Drizzle the chocolate over the cooling popcorn.  Transfer to the fridge to finish cooling, at least 30 minutes.  Once completely cool, store in an airtight container at room temperature for up to 7 days.

DIY Vegan Final

RECIPE CREDIT: DIY VEGAN: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry by Nicole Axworthy and Lisa Pitman.  Copyright © 2015 by the authors and reprinted by permission of St. Martin’s Griffin

PHOTO CREDIT: Nicole Axworthy

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