Gather all of your ingredients and cooking utensils.
Air pop 8 cups of organic popcorn according to the popcorn and air popper instructions. Sit aside in a bowl.
Pre-heat the oven to 275 degrees.
Oil the cookie sheet or pan with coconut oil so the popcorn doesn't stick. Sit pan aside for later use.
Over low heat, put 1/4 of a cup of organic coconut oil in a pot.
Add 1 tablespoon unsweetened organic cocoa powder to the pot with coconut oil. Stir until mixed well.
Mix in 1 tablespoon of cocoa nibs.
Add 40 miniature peppermint marshmallows to coconut oil - chocolate mixture.
Allow marshmallows to melt. Stir often.
Once marshmallows are melted, turn the heat to the lowest setting or the "keep warm" option.
Add half of the popcorn to the pot. Stir gently until all the popcorn is fully coated.
Spread the coated popcorn flat on the cookie sheet.
Repeat step 6 and steps 8 through 12 with the remaining ingredients.
Place the cookie sheet or pan with the popcorn in the oven for 20 to 25 minutes, until crisp. When done allow the popcorn to cool for 15 minutes.
Once cooled, place popcorn in a bowl. Its now ready to enjoy. The finished product is popcorn with a mixture of a slight chocolate and mild peppermint taste.
This is healthier because it substitutes coconut oil (a healthy fat, converts to energy in the body) instead of butter; unsweetened cocoa/cocoa nibs instead of semi-sweet chocolate; and omits salt.