Line a tin with baking parchment.
Place 200g of ground almonds, 200g pitted dates, 2 tablespoons of smooth peanut butter and a pinh of salt in a foodprocessor and mix until smooth.
Place the mixture into the prepared tin and press down until compact, ensuring the mixture is even. Place into the freezer while you make the filling.
For the filling, melt the coconut oil. Add 100g pitted dates and 115g tahini and blend until smooth.
Pour the filling over the base, smoothing over with a spoon until even. Place the tin back into the freezer and leave for 1 hour until set.
For the chocolate topping, melt 100g dark chocolate and pour over the filling.
Place into the fridge for at least 2 hours or until ready to serve.
