First, soak the dates in warm water for 15-20 minutes.

Drain the water and add the dates, walnuts, almonds, cacao powder and coconut to a food processor. Once it is blended (it may roll up into a giant ball in the processor, letting you know its done!), remove it and press it gently into an 8 x 8 pyrex that has been layered with parchment paper.

While the bottom layer sits, in a bowl combine the ingredients for the filling. It might initially seem more runny, but once it is poured on top of the bottom layer and sits in the freezer it will set and become more gel-like.

Leave in the freezer for 30 minutes.

Melt the chocolate chips for the top layer while the other segments are in the freezer. Once the chocolate is melted, put the heat on low. 

Remove the other part of the dessert from the freezer. Take it out of the pyrex and place it on a cutting board. Place another piece of parchment on a serving plate, then cut into squares and set them on a regular serving plate.

Now take a spatula and coat each brownie with the melted chocolate topping. Trust me, this is the only way to get them looking nice. If you put the top layer on the frozen version in the pyrex and then try to cut once it is solid, it will crack.

Once you have placed the top layer of chocolate on each brownie, take the plate they are on and put it back in the freezer for about 30 minutes to assure the top layer is completely cooled.