Vegan Chocolate Peanut Butter Caramel Corn

Posted by in 4th of July, Chocolate, Christmas, Cooking, Super Bowl Sunday, Sweets | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

 

Lately I’ve been on a mission to whip up some bucket list recipes, and one of them.. was vegan caramel corn!!

 

For the longest time I thought about exploring this concept, but I figured a vegan version wouldn’t compare, it would destroy my kitchen lol and it would just be too sweet. However, I was completely wrong. It’s actually quick and easy, mess free, tastes just like the traditional variety, and bottom line.. 

 

While this recipe is a lil indulgent, we have to have some flexibility in our diet. I love to have fun and get creative in the kitchen, and this recipe was just what I needed. 

 

 

 

 

 


 

What’s fab about this recipe, is everything! It’s quick, easy, features minimal ingredients, minimal steps, can easily be made in bulk, no overwhelming peanut butter flavor, has aesthetic appeal, perf for entertaining, perf for any season, and even great as a homemade gift!

 


 

If you love fresh modern vegan sweets or all things chocolate and peanut butter, you’re going to love this new vegan Chocolate Peanut Butter Caramel Corn!!

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Affordable

Great for a gift 

Both Sweet & Salty 

Perf for any season 

Can easily be made in bulk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 4

Vegan Chocolate Peanut Butter Caramel Corn

5 minPrep Time

5 minCook Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 cup peanut butter
  • 3/4 cup brown rice syrup
  • 1/2 cup brown sugar or coconut sugar 
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract, optional
  • 2 bags of natural pop corn
  • 1/3 cup Lily's chocolate chips 
  • 1 tsp coconut oil

Instructions

  1. Pop the microwave popcorn.
  2. Remove any unpopped kernels and place in large bowl.
  3. In medium saucepan combine brown sugar and brown rice syrup.
  4. Bring to boil over medium high heat stirring frequently.
  5. Remove from heat and whisk in the peanut butter, combine. Now add the baking soda, and vanilla extract (optional), combine.
  6. Pour over popcorn and stir until well coated.
  7. Layer onto a baking sheet covered in parchment paper. Allow to set. 
  8. Preheat oven to 200 degrees. Bake for 30 minutes, rotating midway. Remove, allow to cool.
  9. In a microwave safe bowl combine the chips and coconut oil.
  10. Melt in the microwave for 1 minute, combining every 10 seconds to prevent burning.
  11. Drizzle over the top and allow to set again. 

Notes

You can skip the chocolate in this recipe and just do the peanut butter and even forgo the baking if you prefer a more chewy popcorn!

Nutrition

Calories

782 cal

Fat

38 g

Carbs

101 g

Protein

15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1369
http://www.eatdrinkshrink.com/4th-of-july/vegan-chocolate-peanut-butter-caramel-corn

 

 

 

 

 

 

 

 

 

 

 

 

 

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2 Comments

  1. How much is one bag of natural popcorn?
    • I would say I used about 4 to 4 1/2 cups of popcorn as there is about 2 cups per bag. You can always gradually add the popcorn in to achieve the desired amount that coats all the pieces. Let me know how it turns out!

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