Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Lightly cover an 8x8 inch baking dish with melted ghee or coconut oil and line with parchment paper. Be sure to leave enough parchment paper hanging over the sides so you can easily lift the finished bread out. Set aside.

In the bowl of a food processor, pulse raw cashews until they resemble a coarse flour. This will take at least 30 seconds. Be careful not to let it turn into cashew butter! Transfer to a large mixing bowl.

In a high speed blender, add bananas, eggs and vanilla and blend until smooth.

Add coconut flour, cocoa powder, baking soda, baking powder and salt to the mixing bowl with cashew flour. Whisk until well combined. Gently fold in the wet ingredients and stir until well combined.

Fold in the chocolate chunks, reserving a few tablespoons for sprinkling on top. Spread batter evenly into prepared pan and sprinkle remaining chocolate chunks on top. Layer the freeze dried strawberries over the top. Bake for 18-22 minutes or until toothpick inserted into the center comes out clean.

Let slightly cool in the pan for 10 minutes before transferring to a wire rack to cool completely. After 30 minutes, cut into bars.