Line an 8×8 inch baking dish with baking paper, leaving some of the paper hanging over the edges. This will prevent the brownies from sticking to the pan and make them easier to remove.

Add the Medjool dates, almonds, walnuts, cocoa powder, vanilla extract, and salt to a food processor. Blend until a crumbled, sticky dough forms. You should be able to pinch the sticky dough together with your hands. If the mixture is dry, add a few extra Medjool dates or 1 tsp coconut oil to increase the moisture.

Transfer the brownie dough to the baking dish. Using clean hands, firmly press it across the bottom in an even layer. Set aside.

Add the desiccated coconut, coconut cream, maple agave, coconut oil, and salt to the food processor. Pulse several times until a sticky, crumbly mixture forms. Again, you should be able to pinch the sticky mixture together with your hands.

Transfer the coconut layer to the baking dish. Using clean hands, firmly press it across the brownie layer. Refrigerate for at least 30 minutes.

Use a knife or the back of a spoon to evenly spread the forest fruit spread over the top of the coconut layer.

Add the chocolate chips and coconut oil to a bowl. Microwave in 30-second intervals, stirring between. Be careful not to burn the chocolate; you should only need 2-3 intervals. Pour the chocolate over the fruit spread layer and evenly spread across the dish.

Chill the coconut brownies in the refrigerator for at least 1 hour. 

Once the chocolate has set, remove the coconut brownies from the refrigerator. Sprinkle with some extra desiccated coconut, slice evenly into 16 bars and enjoy!