Coconut-Ginger Popcorn Truffles with Chocolate Drizzle


I simply adored this idea from The Popcorn Board for popcorn truffles! Yes, there really is a popcorn board out there and I think their goal is to rope in popcorn addicts like me to be evangelists for their corny mission. It seems to be working, but seriously, how can I not share this cute, super-fun recipe?

Coconut Ginger Popcorn Truffles with Chocolate Drizzle - dairy-free, gluten-free, optionally vegan and divine!

In honor of Valentine’s Day, these sweet popcorn truffles have been spiked with warming ginger, drizzled with chocolate, placed in little mini-muffin cups, and lovingly placed on a background of pink. Indeed, they are a neat treat for this romantic occasion, but don’t feel limited to making these just once a year.

Popcorn truffles are actually fun to make with kids and great for celebrations – from kid’s birthday parties to a backyard bash. Plus, they are easily an allergen-free option to share with sensitive or free-from guests. And though I wouldn’t go so far as to call these popcorn truffles and their marshmallow sweetness healthy, they are a more virtuous treat than cupcakes, don’t you think?

Coconut Ginger Popcorn Truffles with Chocolate Drizzle - dairy-free, gluten-free, optionally vegan and divine!

Special Diet Notes & Options: Coconut Ginger Popcorn Truffles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free – just be sure to choose your chocolate and marshmallows wisely for allergy concerns.

For vegan / plant-based and vegetarian popcorn truffles, use vegan marshmallows. We really like how well the Dandies marshmallows work in recipes.

Coconut-Ginger Popcorn Truffles with Chocolate Drizzle
Prep time
Cook time
Total time
Serves: 3 dozen truffles
  1. Place popcorn in large bowl.
  2. Place marshmallows and 1 tablespoon coconut oil in a medium saucepan over medium-low heat. Stir and cook until the marshmallows have melted. Remove from the heat and thoroughly stir in the shredded coconut and candied ginger to evenly distribute.
  3. Lightly grease your hands, then scoop up 1 tablespoon of the popcorn mixture. Roll the mixture with hands to form ball. Place ball on baking sheet lined with parchment paper or foil. Repeat the process to make approximately 36 balls.
  4. Melt the chocolate with the remaining 1 teaspoon coconut oil.
  5. Place the chocolate in zippered plastic bag, seal and snip off a tiny corner from the bottom of the bag.
  6. Pipe the chocolate on the popcorn balls in a decorative pattern.Garnish with extra shredded coconut and extra minced candied ginger, if desired. Place the truffles in cool place until chocolate is set.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. okay first, THANK YOU for letting me know about the Popcorn Board!! ha! we love our popcorn around here…

    I love the flavors in these – ginger is one of my favorite things to add to a dessert.

    • Haha, yes, we do too! Our popcorn popper broke this week (I had no idea you could burn out a popper, but apparently, I’ve got the knack), so I’ve been in withdrawals! I just share these recipes – they are submitted – but dang, they really should pay me for all of the popcorn love I spread 🙂

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