Pre heat your oven to 180C.
Pop the coconut oil and chestnuts in your food processor and blitz for 1-2 minutes.
Add in the dates and blitz again, then finally the melted chocolate, ground almonds, cacao, baking powder, almond & vanilla essence, salt and coconut sugar and pulse again until everything is well combined (Please note, the batter is super thick).
Spoon the batter into your cake tin. I used a 21cm loose bottomed tin (I wet my hands and pressed the mix into the sides).
Bake for 20 minutes until the edges are getting a little brown.
To make the cashew cream, pop all the ingredients into your cleaned food processor and blitz until smooth and creamy.
Add a little water if the consistency is a little thick.
Allow to cool and then top with the cashew cream and strawberries.
Alternative toppings: Top with the cream cheese, sliced fruits and nuts.