To prepare frosting, drain and rinse cashews. Blend with maple syrup, coconut butter and vanilla extract until smooth. For chocolate frosting, add 2 tbs cocoa powder. Refrigerate for at least 1 hour before using.
Grease 2 small (or 1 large) springform pans. Place popcorn in a large bowl.
In a small saucepan, heat butter, maple syrup, peanut butter and salt. Stir until smooth (4-5 mins). Pour mixture over popcorn and site until thoroughly coated.
Use your hands to firmly press popcorn into pans. Place in refrigerator for at least 1 hour before removing cakes from pans. Top with frosting.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/02/19/oscar-party-popcorn-cake-vegan-gluten-free/