10 cups Organic lightly salted popcorn
9 Tbs unsalted butter, room temperature
6 Tbs yogurt, plain or Greek
6 Tbs milk
1 cup cashew butter
1 cup coconut butter, warmed
2 tsp vanilla
1/4 cup maple syrup
2 cups freeze dried strawberries, crushed
Preheat oven to 350 degrees and spray two 8 inch round cake pans with nonstick cooking spray. In a large bowl, using an electric mixer, blend the butter until smooth. Add the eggs, yogurt and milk and blend until fully incorporated, about one minute. Divide the batter evenly between the pans and bake 30-35 minutes, until the center of the cake is firm to the touch and a toothpick inserted in the center comes out clean. Cool cakes completely on a wire rack.
In a sauce pan over medium heat, melt together the cashew butter, coconut butter, vanilla and maple syrup. Whisk until the mixture is smooth and creamy.
Remove the cooled cake from the cake pans and crumble into small pieces with your hands. Pour 10 cups of popcorn into a large bowl, then drizzle the coating onto the popcorn and toss with a rubber spatula until the popcorn is evenly coated. Sprinkle four cups of the cake crumbs and the crushed freeze dried strawberries onto the popcorn and toss again until the ingredients are evenly distributed. Add as many cake crumbs as you like, there may be some left over.
Spread popcorn in one layer onto 2 sheet pans lined with parchment paper. Freeze 10-12 minutes to harden the coating and enjoy!