Melt the coconut oil in a saucepan, then add the popcorn kernels and put the lid on.
When all the popcorn has popped (the popping noise should slow down) pour the popped corn into a large bowl and set aside.
In the saucepan, melt the peanut butter with the agave or honey and vanilla.
Pour the mix over the popcorn and give it all a good stir so that the popcorn is as evenly coated as you can get.
Eat straight away warm, or it will keep for quite a while in an airtight container.