I’m very excited to share instantly’s Vegan + Gluten-Free Chocolate Drizzled Pumpkin Spiced Popcorn with you for two causes.
The first trigger is that if (like me) you’re on employees PUMPKIN SPICE EVERYTHING, you’re going to go wild for this seasonally-perfect sweet and salty snack.
The second trigger is that that’s the major dessert recipe I positioned on the Vibrant Dinner Provide menu! I’ve talked about my new enterprise enterprise a bit on Instagram, however when that’s the major you’re listening to about it, I latterly launched a plant-based dinner provide service!
Certain, I did a major pivot whereas beneath quarantine all through this pandemic, and- let me inform you- points have been additional insane, nonetheless so I’m glad to report that we’re doing very nicely up to now and this new enterprise has truly been an excellent spot for me.
Being able to help people eat additional crops, whereas supporting pure and native agriculture, has been my objective for years and I’m truly captivated with this new means I’m doing exactly that.
For those who occur to (or any person !) lives in northern New Jersey, I’d like to ask you to take a look at us out! We’re cooking up recipes from my weblog and cookbooks and bringing it correct to the doorstep (with a pickup location rapidly, so of us outside the provision area could be a part of!).
Anyhow, once more to this recipe. You’ve probably noticed I haven’t posted loads on the weblog presently. All of my time and vitality has been spent on getting this new enterprise off the underside, and I’m so glad that I’m lastly at a spot the place I can mix the two.
The Vibrant Kitchen cookbook. I extraordinarily advocate you try the combo collectively at dwelling because of it’s acquired subsequent diploma cozy fall vibes!
Chocolate Drizzled Pumpkin Spiced Popcorn, Vegan + Gluten-Free
- 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 giant bowl. Line a baking sheet with parchment paper.
- In a small bowl, stir the melted coconut oil, coconut sugar, pumpkin pie spice and salt collectively. Pour the mixture over the popcorn and use a giant spoon to mix each half collectively, until the popcorn is evenly coated.
- Change the popcorn to the baking sheet and unfold it out evenly.
- Soften the chocolate chips (each in a small saucepan on the vary at low heat or throughout the microwave) and use a fork to drizzle it over the popcorn.
- Place the baking sheet throughout the fridge for 20 minutes so the chocolate can harden up. Take away from the fridge and luxuriate in or retailer in an airtight container.
3.5.3208