Heat oven to 350°F

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

Put all dry ingredients into a blender and blend together. Melt butter, add all wet ingredients and blend till all combined, scrap sides if needed.

Pour batter into baking pan and spread around.

Cook for 14 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 5-10 minutes. Rinse out blender to use for the frosting.

Once 5-10 minutes are up drain water and place cashews and dates and rest of frosting ingredients into blender, blend till smooth.

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 3 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 on a cookie tray with parchment paper and drizzle dark chocolate over each cake bite.

Put into freezer for 5 minutes till chocolate is hard.