Step 1

Heat coconut oil and agave nectar together in a pot until melted. Remove from heat.

Step 2

Pop the popcorn using a popcorn maker. (This can also be done with unsalted butter free microwaveable popcorn).

Step 3

Pour the coconut oil and agave nectar over the popped popcorn until fully coated (You don’t have to use it all. There may be some left over). Don’t be afraid to get your hands dirty with this. Make sure every kernel is coated in the coconut agave mixture.

Step 4

Allow popcorn to cool slightly, then immediately mix in the crushed strawberries followed by the chocolate chips. Mix well with clean hands or a spoon.

Step 5

Garnish with whole dried strawberries and glitter, then place in the fridge to chill for 15 minutes.

Step 6

Remove from fridge and serve, or store in an airtight container until ready to serve.