- 100g corn (for popcorn)
- 75g chocolate with sea salt
- 1 tablespoon coconut flakes
- 1 teaspoon of coconut oil
Break the chocolate into small pieces and melt it au bain-marie.
Meanwhile, put a large thick-bottomed saucepan on high heat and heat the coconut oil in it. When the pot is well hot, add the corn kernels. Stir the corn into the oil. Place a lid on the pot and turn down the heat. When the corn starts to puff, shake up the bowl with the corn in between. Always leave the lid on the pot.
When the corn is puffed, add the coconut flakes and spread the chocolate on top. Mix well with a spatula or spoon until all the chocolate is well mixed in.
You can store the popcorn in the fridge for 2 days.