1/4cupdark or semi-sweet chocolate chips*see note for vegan
zest of 1/2 a lemon
sea salt to taste
Instructions
Place coconut oil in a large pot with a lid over medium-high heat.
Once hot, add popcorn kernels and cover with the lid.
Shake the pot frequently to coat kernels in the coconut oil and continue doing so as they pop. When there is 2-3 seconds between popping, turn off the heat and remove the lid.
Transfer the hot popcorn to a large bowl. Add the lemon zest and salt and toss to combine.
Portion the popcorn out into bowls and top with an even amount of pomegranate arils and chocolate chips.
Notes
*Be sure to use dairy-free chocolate chips such as these to keep recipe vegan.