Finely chop nuts in a blender until they form a fine crumb
Soak the pitted dates in a bowl of warm water for 10 minutes
Drain the dates and add the coconut, tahini, and olive oil to the chopped nuts and blend. The mixture should start to bind together.
Press out evenly onto a lined dish (20cmx20cm or 8"x8")
Melt coconut oil
In a bowl, mix peanut butter with melted coconut oil. Tip onto the base and spread out evenly. Place in the fridge to set.
Heat the coconut cream in a pot gently until hot (do not boil). Remove from heat.
Place chocolate buttons in a clean dry bowl
Pour cream over the chocolate buttons making sure they are all covered and let them melt for 5 minutes
Carefully mix to combine the coconut cream and chocolate, mixing from the center outwards. Tip the glossy chocolate sauce over the set peanut butter layer. Sprinkle with desiccated coconut and place in the fridge to set.
Cut into portion size pieces, store in an airtight container in the fridge
