GOLDEN VALLEY, Minn - Tess Challis (vegan chef, author, and wellness coach) demonstrated her “Healthy Coconut Caramel Corn” recipe on KARE11. Tess loves showing people how delicious a healthy, vegan diet can be. She’s a firm believer that you don’t have to sacrifice taste, flavor, or fun to be vibrantly healthy.

Tess will be appearing at Twin Cities Veg Fest this Saturday at Coffman Memorial Union at 1:15 to demonstrate recipes and sign her new book. For more information, visit

You can find her recipes, cookbooks, and Be Radiant program at

Healthy Cocounut Caramel Corn:

1/4 cup popcorn kernels

Coconut Caramel:

1 tablespoon coconut oil

2 tablespoons coconut sugar

1 1/2 tablespoons EACH: brown rice syrup and agave nectar

1/2 teaspoon vanilla

1/4 teaspoon sea salt

Pop the popcorn in an air popper. You might need to do this in two batches. Alternatively, you may pop it on the stove. Place the popcorn in a large bowl.

In a skillet set to medium heat, add the oil. Once it melts, add the remaining caramel ingredients and reduce heat to low. Gently boil for about two minutes.

Pour the caramel over the popcorn and stir - I use a heatproof rubber spatula to get all the caramel goodness out of the pan and then I stir the popcorn with it.

Allow to cool slightly and then serve.

Serves 2; GF/SF/Blue