Spread popcorn out on a large sheet pan lined with parchment paper. Set aside.

In a small microwave-safe bowl, heat chocolate and coconut oil until melted. Stir to combine and until the mixture is smooth and creamy. It should easily drip off a spoon.

In a separate small microwave-safe bowl, heat almond butter until warm and runny. If your butter is thicker and doesn't have any natural oils, you may need to stir in a little coconut oil.

While both mixtures are warm, drizzle each over the top of the popcorn, covering the pieces as evenly as you can.

Sprinkle crushed almonds and coconut over the top, again while the toppings are warm to help them stick. Season with a dash of sea salt to taste.

Transfer the pan to the refrigerator for about 15 minutes to set the toppings. Remove from the refrigerator, transfer to a serving bowl, and enjoy.