Instructions

1. Line a baking sheet with parchment paper and place the popcorn and almonds on top in an even layer
2. Melt the coconut oil in the microwave until it’s completely liquid (this should only take roughly 20 seconds)
3. Add the collagen whey and raw honey to the melted coconut oil. Quickly stir until combined and drizzle all over the popcorn and almonds
4. Place the baking sheet into the refrigerator to cool the chocolate drizzle completely – around 10 minutes
5. Once popcorn the coating is chilled and set, make the additional chocolate to coat the mixture
6. Melt the coconut oil and add the additional scoop of collagen whey and raw honey
7. Scoop one cup of the popcorn mixture and pour into the liquid chocolate. Quickly stir to coat and pour back on to the baking sheet
8. Let chill again until chocolate hardens
9. Serve straight from the refrigerator (cooled)