Fill a medium bowl with hot water and soak the raw cashews while you prepare the crust.
For the crust, blend the walnuts in a food processor until fine consistency.
Add the cacao powder, dates and salt; continue pulsing until dates are broken up. Add the water, and blend together until a sticky dough forms.
Grease the bottom of a 10” springform pan and press the dough into the bottom.
Optional: Save ⅓ cup of the crust dough to create chocolate date balls to place on top of the cake. Roll the dough into 5-6 balls and then roll into cocoa powder until coated. Transfer into an air-tight container and store in the fridge.
Drain the cashews. Add cashews and the chocolate filling ingredients to a blender. Blend on high for 2-3 minutes until smooth.
Pour the chocolate filling over the crust to create a chocolate layer.
Rinse out blender to remove any chocolate residue.
Blend the strawberry filling ingredients on high for 2-3 minutes until smooth.
Pour the strawberry filling over the chocolate layer and lightly swirl the layers together with a butter knife.
Cover the pan with plastic wrap and freeze the cake for at least 6 hours (or overnight).
Remove the cake from the freezer and top with shaved dark chocolate, fresh strawberries, and chocolate date balls.
Let the cake sit at room temperature for 30 minutes before slicing and serving.
Keep leftovers stored in the freezer for up to 3 months.