Preheat oven to 350 F.

Whisk the wet ingredients together in a medium sized bowl.  In a large bowl mix the dry ingredients.  Add the wet to the dry ingredients and mix until well incorporated.

Grease two 8 inch round cake pans with coconut oil. Pour the cake batter into the two prepared cake pans evenly.  Bake for 35 minutes or until golden brown and a toothpick comes out clean.

While cakes are baking make the icing. In a small, heavy bottomed pot melt the chocolate chips on low heat, stirring often. Set aside.  Pit the dates and add them to the food processor (use very soft, fresh dates here!). Pulse until a paste is formed- it will likely form into a ball.  Add the almond butter and ghee.  Mix until combined evenly.  Pour the melted chocolate chips in and blend.  The icing will be more liquid at this point so let it sit in the fridge for about 10-15 minutes until thick, creamy and spreadable.

To build your cake, carefully remove the cake from the pans. Top with icing and then edible flowers of choice! Enjoy!