Pop the corn in an air popper if available, otherwise pop the traditional way. Put the popcorn in a large bowl or a large roasting pan.
In a small saucepan bring the peanut butter, coconut oil, and maple syrup to a low boil and stir until smooth and creamy. Remove from heat.
Chop the cashews and coconut flakes into large pieces in a food processor or with a knife.
Add the cashews and coconut flakes, and chocolate chips to the popcorn and pour the peanut butter mixture on top. Add the salt and gently stir the ingredients together until they’re thoroughly combined. Spray the spoon with a thin layer of oil if it sticks.
If you’re making popcorn balls form the balls and press firmly until they stick together. Spray a thin layer of oil on your hands to prevent sticking. NOTE: Maple syrup doesn’t stick as well as liquefied refined sugar or melted marshmallows so be patient. They will stay together, you just have to work with them. If the mixture becomes too cool to form balls place the popcorn in a warm over (275°) and let it warm up until you can form the balls but it’s not too hot to handle.
Let the popcorn and/or balls sit out for a few hours to harden. Store in an airtight container for up to three days. I prefer to refrigerate mine just to be safe.