Heat oven to 350°F

Put parchment paper or grease an 8x6x2 inch baking pan.

Put all dry ingredients into a large bowl and combine.

In a small bowl melt butter, add maple syrup and combine. Add in egg, apple sauce and vanilla whisk together.

Pour wet mixture into dry and combine. Pour batter into baking pan and spread around.

Cook for 15 minutes till tooth pick comes out clean.

While cake is cooking heat up water to cover dates and cashews in a small bowl and set aside and let site for 10 minutes.

Once 10 minutes are up drain water and place cashews and dates into a food processor or blender. Blend for a few seconds till chopped up. Add in milk and vanilla and blend up till mostly smooth, set aside.

Once cake is done take out of pan and put on a cooling rack, till it is cool enough you can crumble it with your hands. If you want it to cool quicker place in freezer for a few minutes.

While cake is cooling place dark chocolate into a microwave safe dish and heat for 25 second intervals steering in-between for about 4 intervals till melted.

Once cake is cool crumble up in a bowl and add frosting combine all together.

Take a table spoon and scoop out cake mixture. Press mixture together in your hand and form/roll into a ball. Put into dark chocolate and use a spoon to cover it all the way. Take two tooth picks to pick up the cake ball and place it onto a cookie sheet with parchment paper. Put whatever toppings you want on it, I used, crushed up candy cane, white chocolate, and quinoa crispies.

Put into freezer for 5 minutes till chocolate is hard.