Use an air popper if you have one or do what I do and make it on the stove.
In a large saucepan, place in a couple tablespoons of coconut oil and melt over medium-high heat. Once the oil is heated, toss in about 3 kernels. Once they pop, you know your oil is ready. Remove the 3 popped kernels with a spoon and add about 1/3 of a cup of kernels (to make approx. 6 cups of popped) shaking the pot every so often. Once the kernels start popping, don’t let the pot sit on the heat for more than 10 seconds at a time. Remove from heat, shake and place back on the heat and repeat until the popping stops.
Line a baking sheet with parchment paper.
Pour popped popcorn evenly on baking sheet and set aside.
In a small saucepan, melt coconut oil over low heat.
Once melted, remove from heat whisk in maple syrup, cacao powder and peppermint extract.
Lightly drizzle the chocolate mint mixture over the popcorn.
Sprinkle on a few pinches of course sea salt and place the baking sheet in freezer to set for approximately 15 minutes. Once set, give it a shake and enjoy!
Store in an airtight container in the fridge until ready to eat.
This chocolate melts pretty quickly, so eat it right out of the fridge and arm yourself with a napkin.