1.

Place maple syrup, sifted raw cacao or cocoa powder and shredded coconut in a small bowl and mix to combine.

2.

To make the popcorn, place 2 tablespoons of kernels into 1 of the paper bags. Fold the top of the bag over three times, then fold in the corners to secure. Repeat for other bags.

3.

Place the popcorn bags, 1 at a time, in the microwave on high for 2 minutes each or until you hear (with sharp ears) that the popping has slowed to around 1 pop every 3 seconds.

4.

Use a tea towel to carefully take each bag from the microwave, allow to cool a little. 

5.

Divide the choc-coconut mixture between the warm popcorn bags, fold the tops of the bags over and give them a big shake to coat.