2 cups raw walnuts
½ cup chopped, pitted dates
¾ cup cacao powder
3 tbsp. raw clover honey
1 tsp. vanilla extract
¼ tsp. Himalaya pink salt
1 tbsp. coconut butter
Sliced strawberries

In a food processor, chop the walnuts for about 20 seconds until a sandy consistency is achieved. Do not over process or the cake will be oily. Add the pitted dates and pulse 4 or 5 times to mix the dates and the walnuts. Add the cacao, coconut oil, vanilla extract, honey, and salt and process for about 15 seconds or until the mixture comes together in a ball. 

Lightly press into an 8" square baking dish to form a cake. Top with sliced strawberries. For a more decadent cake top with the Cashew Vanilla Frosting. 

Cashew Vanilla Frosting

1/4 cup cashew butter
1 & 1/2 tbsp. raw honey
1/2 tbsp. coconut oil or coconut butter
1/4 tsp. vanilla extract

Place all ingredients in a bowl. Blend until smooth. Refrigerate to cool and thicken if necessary.

Store cake in the refrigerator.