In a large dutch oven or heavy bottom pot, over medium heat, add the 6 tbsp of olive oil along with 2-3 popcorn kernels. Place the lid on the pot and wait.

When you hear the kernels pop, add the remaining 1 cup of kernels. Give the pot a good "shake" to ensure all kernels are coated with oil evenly and place the pot back over the burner

Allow kernels to cook/pop until the pot is about halfway full of popped popcorn (about a minute or two), then give another good "shake", and CAREFULLY remove the lid and allow the popcorn to continue cooking another minute or two.

You will know the popcorn is "done" when you only hear a few kernels left popping.

Remove from heat and pour the popped popcorn into a large bowl.

Meanwhile, melt the remaining 1/4 cup of coconut oil.

In a small bowl combine and mix the cacao powder with the coconut sugar and a sprinkle of salt

Then slowly, drizzle half of the coconut oil over the popped popcorn along with a sprinkle of the cacao/sugar mix. Toss and repeat.

Then top with a final sprinkle of the cacao/sugar mix, the shredded coconut, and cacao nibs.

Serve and enjoy