Preheat the oven to 350ºF and line a baking sheet with parchment paper.

In a large heavy-based pot melt the coconut oil over medium heat and place 2 popcorn kernels into the oil. Cover with the lid and let the two kernels pop, then pour in the rest of the kernels and shake them to get them to a single layer, replace the lid and keep on the heat. Once the popping starts crack the lid a little to let the steam out. When the popping gets really fast turn down the heat for a few minutes then turn it off and let it stop popping before opening the lid.

In a small pot bring the maple syrup to a boil, let it boil for a few minutes on high, just make sure that you don’t let it boil over.

Take the pot off the heat and add in the tahini, vanilla essence, half the cinnamon, and salt. Whisk it all together until it is smooth then pour it over the popcorn and mix it all together using a rubber spatula. Mix until it is completely coated.

Spread the popcorn out onto the lined baking sheet and sprinkle with the sesame seeds. Bake in the oven for 5 minutes and then let let it cool before breaking it up and placing it into sealed jars.