Pop the popcorn. I use this air popper, but you can use whatever method you like.
In a food processor, combine the coconut oil, dates, vanilla, almonds, and water. Process until smooth, scraping down the sides as needed.
In a large bowl, combine the popcorn with the sauce. Transfer to a large roasting pan and bake for 8 to 10 minutes, stirring every 2 minutes. The popcorn is done when all the pieces are no longer soggy.
Cool on a wire rack, then store in an air-tight container.