Blend the almonds and macadamias in a food processor until it forms a large piece crumble then add dates (pitted) and process until it forms a small-piece crumble, then add in melted coconut oil and blend to combine.
Press the mixture firmly into the base of a slice pan lined with baking paper.
Pit the dates (yep all of them) and place them into your food processor. Blend until it forms a chewy looking ball (you may need to do a few batches). Add the salt and melted coconut oil and blend to combine.
Smooth the filling over the base.
Now for the chocolate! Place a glass bowl over warm water and whisk the coconut oil and cacao, adding the coconut syrup, agave, rice or maple syrup to make a glossy mixture.
Pour over the filling layer, allow to cool and harden a little before topping with chopped macadamias.
Cover and refrigerate for 2 hours (or freeze for 20 minutes if you are short on time).
Enjoy!