1/4 cup popcorn kernels
1 tablespoon coconut oil
1/4 cup almond butter
2 tablespoons maple syrup or agave nectar
1/2 teaspoon salt
Chocolate drizzle:
1 1/2 tablespoons coconut oil
3 tablespoons cocoa powder
1 tablespoon maple syrup or agave nectar

1/4 cup popcorn kernels 1 tablespoon coconut oil 1/4 cup almond butter 2 tablespoons maple syrup or agave nectar 1/2 teaspoon salt 1 1/2 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon maple syrup or agave nectar

Place the popcorn kernels in a brown paper bag. Microwave until most kernels are popped, about 3 minutes. Keep an ear out for the popping to make sure it doesn’t burn!
On a baking sheet, spread the popcorn into a single layer.
In a small bowl, add coconut oil; place in the microwave until melted. Add almond butter, maple syrup, and salt; whisk to combine. Place in the microwave for 30 seconds. Remove and whisk again.
Pour the almond butter mixture over the popcorn. With a wooden spoon, stir the popcorn to evenly coat it with the mixture. Let it cool for 4-5 minutes.
Divide into desired amount of bowls.
For the chocolate drizzle, add coconut oil to a small bowl; place in the microwave until melted. Add cocoa powder and maple syrup; whisk to combine. Drizzle over the bowls of popcorn.