MATCHA POPCORN + CACAO DRIZZLE
A little sweet, a little salty and completely addictive — classic popcorn gets a Being Co. matcha makeover with a rich cacao drizzle.
YOU’LL NEED
For the popcorn
- ½ cup popcorn kernels
- 1½ tbsp coconut oil
- ½ tsp sea salt
- 1½ tbsp Being Co. Premium Japanese Matcha
- 1 tbsp Being Co. Monk Fruit Sweetener
For the cacao drizzle
- 50 g dark chocolate
- 1 tsp coconut oil
TO FINISH
- ½ tsp Being Co. Premium Japanese Matcha
- Pinch of flaky sea salt
MAKE IT
1. Pop your popcorn
Add the coconut oil to a large saucepan over medium-high heat. Add the popcorn kernels and cover with a lid.
Shake the saucepan gently every few seconds as the kernels pop. Once the popping slows to a few seconds between pops, remove from the heat.
2. Make the matcha dust
Combine the Being Co. Premium Japanese Matcha, Monk Fruit Sweetener and sea salt in a small bowl.
3. Coat the popcorn
Transfer the warm popcorn to a large bowl. Sprinkle over the matcha mixture and toss really well until evenly coated.
4. Make the cacao drizzle
Melt the dark chocolate and coconut oil together until smooth.
5. Get drizzling
Spread the popcorn onto a lined tray and drizzle generously with the melted chocolate.
6. The final touch
Finish with a light dusting of Premium Japanese Matcha and a tiny pinch of flaky sea salt.
Allow the chocolate to set for a few minutes, then pile into a bowl and serve.
MAKE IT YOURS
Try adding toasted coconut, chopped pistachios or freeze-dried strawberries for an extra little twist.
