Instructions

1. If making on the stove: Warm 1 tablespoon of vegan butter in a large pot over medium-high heat. Once a drop of water sizzles in the pot, add three popcorn kernels to the butter. Once they have popped, add the remaining popcorn kernels and cover the pot with a lid.
2. When nearly all the kernels are popped, remove the pot from heat and set aside for the remainder to pop. Transfer popcorn to a large bowl. Return the pot to the stove, adding the remaining 2 tablespoons vegan butter, along with the vegan marshmallows. Warm the mixture over medium heat, whisking occasionally until they melt together.
3. Once the marshmallows are melted, remove the pot from the stove, and add the popcorn back into it, stirring until the popcorn is evenly coated in the marshmallow mixture.
4. If making with an air popper/microwave: pop kernels in an air popper going into a large mixing bowl, then melt 1 tablespoon of vegan butter and drizzle it over the popped corn, stirring to evenly coat. Set aside.
5. In a microwave-safe bowl, place vegan marshmallows and remaining butter, microwave for 45 seconds at a time (mine was perfect at 90 sec), or until marshmallows start inflating. Then stir mixture until combined, and transfer to popcorn, using a spoon and if helpful, your hands, to knead the marshmallow mixture into the popcorn until evenly coated.
6. Using a 1/4 cup measuring cup (or 1/2 cup depending on how many servings you want), or an ice cream scoop, scoop the popcorn mixture unto a baking sheet lined with parchment paper. 
7. Place the vegan chocolate chips and non-dairy milk in a small bowl and microwave it for 30-45 seconds. Whisk together until well combined and smooth, if the sauce seems too thick to drizzle, whisk in another tablespoon (15 ml) of non-dairy milk. Drizzle chocolate sauce over the popcorn clusters, then sprinkle the almonds over the top, along with the coarse salt. Serve while the chocolate is soft, or refrigerate for 20 minutes to harden it. Enjoy!