For the first step:

1 cup of coconut beverage

1/2 cup of cacao nibs

1/2 cup of cashews

2 teaspoons of vanilla extract

3 Tablespoons of maple syrup

3 Tablespoons of water (may use more milk instead)

For the flour:

12 Medjool dates

1/4 cup of cacao powder

4 cups of walnuts soaked over night and dehydrated till dry

3 Tablespoons of Agar-Agar

Handful of raisins

For the chocolate sauce:

1/2 cup of coconut beverage

1/4 cup of cacao nibs

3 Tablespoons of cacao powder

1 teaspoon of vanilla extract

1/4 cup of maple syrup

In a blender, blend all of the ingredients for the mixture sauce and set aside. Next in a food processor, add the dates that should be pitted and mix until smooth and add into the bowl. After that add the rest of the ingredients for the flour into the food processor and blend until smooth. Stir in the dates with the rest of the flour and incorporate the first step in with the flour until moist and smooth. This is the cake mix. Divide the cake mix onto three different dehydrator sheets and they should be about one inch thick. Set the dehydrator for 115 degrees for 2 hours and then flip for another 7 hours on 105 degrees. While in the dehydrator, blend in a blender the chocolate sauce and then set in the fridge till done. Serve with strawberries and or raw ice cream.