Line a small baking tray with grease-proof or baking paper.

Prepare the popcorn – you’ll need a saucepan with a tight fitting lid for this.

On a medium heat, melt the coconut oil in the saucepan until it is liquid. Measure out the popping corn kernels, add to the pan and shake to coat in the oil.

Cover the pan and leave on the heat until the kernels begin to pop. Once they start popping, keep a sharp eye on them and shake the pan regularly to prevent the already popped kernels from burning.

Once the popping stops, remove the pan from the heat. Scoop the popped popcorn onto your prepared baking tray, taking care to remove any un-popped kernels as you do so as they can be a choking hazard.

Break up the dark chocolate and place it in a microwave safe bowl.

Use a spoon to drizzle the dark chocolate all over the popcorn mixture, covering it as evenly as possible.

Working quickly, sprinkle the chopped apricot and raisins all over the chocolate drizzled popcorn, spreading them out as evenly as possible.

Place the candy eyeballs one by one in patches of melted chocolate so that they stick in place and stay pointing up the right way.

Place the tray of popcorn in the fridge to set for 15 minutes or so.

Once hardened and set, break up the chocolate covered popcorn into smaller clumps and serve in a large bowl or paper cups.