Chocolate Drizzled Pumpkin Spiced Popcorn, Vegan + Gluten-Free
I’m very excited to share today’s Vegan + Gluten-Free Chocolate Drizzled Pumpkin Spiced Popcorn with you for two reasons.
The first reason is that if (like me) you’re on team PUMPKIN SPICE EVERYTHING, you’re going to go wild for this seasonally-perfect sweet and salty snack.
The second reason is that this is the first dessert recipe I put on the Colorful Dinner Delivery menu! I’ve mentioned my new business venture a bit on Instagram, but if this is the first you’re hearing about it, I recently launched a plant-based dinner delivery service!
Yes, I did a major pivot while under quarantine during this pandemic, and- let me tell you- things have been extra insane, but so I’m happy to report that we’re doing really well so far and this new business has really been a bright spot for me.
Being able to help people eat more plants, while supporting organic and local agriculture, has been my goal for years and I’m really excited about this new way I’m doing exactly that.
If you (or someone you know!) lives in northern New Jersey, I would love to invite you to check us out! We’re cooking up recipes from my blog and cookbooks and bringing it right to your doorstep (with a pickup location soon, so folks outside the delivery area can join!).
Anyways, back to this recipe. You’ve probably noticed I haven’t posted much on the blog lately. All of my time and energy has been spent on getting this new business off the ground, and I’m so happy that I’m finally at a place where I can integrate the two.
We’re offering this autumnal popcorn on the menu alongside the Harvest Butternut Squash & Apple Burgers from The Colorful Kitchen cookbook. I highly recommend you try the combo together at home because it’s got next level cozy fall vibes!
- 6 cups popped popcorn
- 2 tablespoons coconut oil, melted
- 1 tablespoon coconut sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ cup vegan chocolate chips
- Place the popcorn in a large bowl. Line a baking sheet with parchment paper.
- In a small bowl, stir the melted coconut oil, coconut sugar, pumpkin pie spice and salt together. Pour the mixture over the popcorn and use a large spoon to mix everything together, until the popcorn is evenly coated.
- Transfer the popcorn to the baking sheet and spread it out evenly.
- Melt the chocolate chips (either in a small saucepan on the stove at low heat or in the microwave) and use a fork to drizzle it over the popcorn.
- Place the baking sheet in the refrigerator for 20 minutes so the chocolate can harden up. Remove from the refrigerator and enjoy or store in an airtight container.
