Ingredients Jump to Instructions ↓

  1. 4 1/2 tbs. organic cocoa

  2. 3 tbs. soy milk (or rice milk , but soy milk works best for this recipe)

  3. 3 tbs. organic blue agave nectar

  4. 3/4 tsp. organic vanilla extract

  5. 3/8 tsp. organic coconut water (or coconut milk , but coconut water works better) One bag of organic, natural, lightly salted microwave popcorn

Instructions Jump to Ingredients ↑

  1. How to make it Make sure that you have all of your ingredients measured out before you start to make the chocolate sauce. Pour the cocoa powder into a bowl or cup. Next, pour the soy milk into the same bowl, and mix thoroughly. Then, pour and thoroughly mix in the agave nectar. Pour in the vanilla, and mix that in. Pour in the coconut water, and mix that in too, of course. Put the bag of microwave popcorn in the microwave, following the instructions on the box. Leave the sauce out while you are microwaving the popcorn. When you take the bag of popcorn out of the microwave, immediately pour its contents into a large mixing or popcorn bowl. When the popcorn cools off, slowly pour the chocolate sauce into the bowl, making sure that all areas are covered in sauce. (You might not need to use all of the sauce.) Mix the sauce around, covering every single piece of popcorn with chocolate sauce. Wait about 5 minutes, and then serve. If you intend on eating this later, then put saran wrap over the bowl, and refrigerate until served. Wait until popcorn becomes room-temp before you serve. I do not intend on keeping the popcorn refrigerated for over a week before serving, it might become stale. You might want to eat popcorn with a spoon, things could get messy. Good luck and hope this was what you were looking for.


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