Line a baking dish with parchment paper and set aside.

In a food processor, add almonds, walnuts, and instant coffee (if using), chaga powder, cacao powder, dark chocolate, sea salt. Blend until well chopped but avoid overmixing.

Next, add dates to food processor and continue to pulse until well blended and a dough starts to come together.

Transfer mixture to a bowl, and fold in 1/2 of the freeze-dried strawberries, crushed (save the other half).

Press mixture into the baking pan, until ~1/2 in thick dough is flattened out and even.

Crush remaining strawberries and sprinkle over top. Cover and place in fridge for at least one hour to harden.

While setting in fridge, start to prepare the coconut butter frosting.

Soften coconut butter in a small bowl in the microwave for up to 1 minute. In a separate small bowl, melt coconut oil in microwave, then add to coconut butter and stir. Add maple syrup, and continue to stir. Set aside.

Cut set mixture into desired-size bars, then drizzle with coconut frosting.

Enjoy!