Melt 2 tablespoons of coconut oil in a wok or large pot over high heat. Once the oil is melted add the popcorn kernels and cover the pot. Shake the wok or pan frequently while the popcorn is cooking. The popping noise will cease when the popcorn is done, about 3-4 minutes. Cautiously take off the cover. Transfer the popcorn to a large bowl and add the sea salt and slivered almonds, if using.

Line a baking sheet with parchment paper and set aside. Add the melted chocolate to the bowl of popcorn and gently toss to completely coat the popcorn. Pour the coated popcorn in a single layer onto the prepared baking sheet. Allow the popcorn to sit at room temperature for at least 30 minutes or until the chocolate is firm.