Soak dates in hot filtered water for 10 minutes to soften. Discard water.
While soaking dates, preheat oven to 325°F. Grease 7" to 9" Bundt pan.
Melt butter or ghee in the filtered water in a small saucepan over low to medium heat. Watch over it so it does not burn. Pour into blender. Add soaked dates and blend until dates are pureed. Add maple syrup or coconut nectar, cassava flour, cacao powder, vanilla extract, baking soda, sea salt, and eggs. Blend on low speed for a few seconds, then scrape sides of blender and blend for a few more seconds until all ingredients are combined. Do not overmix.
Pour cake batter into greased Bundt pan and bake for 30 to 35 minutes, until a toothpick or fork inserted in middle comes out with no more than a few moist crumbs. I always check the cake at 25 minutes to gauge how much longer it will take. The is to make sure the cake does not become too dry.
Remove from oven and let cool for at least 30 minutes. Remove cake from pan and put on a plate for glazing.