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Soak the pitted dates in hot black coffee to infuse them and to soften the dates.
Roughly chop the shelled pistachio nuts.
Line a brownie pan or baking tray (approx. 20cm x 30cm) with parchment paper.
In a saucepan, melt the coconut oil.
In a large bowl, mix the ground almonds with the melted coconut oil and agave syrup or clear date syrup.
Pour the mixture into the lined baking tray and compact it with a spoon until it is level and compressed.
Place the tray in the freezer for 20 minutes to set while you prepare the caramel filling and melt the chocolate.
Drain the dates ensuring to keep the soak water.
In a food processor, add all the pistachio caramel ingredients including the coffee and blend until smooth and caramel-like.
Once the base has set, spread the caramel layer evenly over the base.
Sprinkle an even layer of chopped pistachio on top so there is a generous coating.
Return the tray to the freezer to set again while you melt the chocolate.
Melt the chocolate using a water bath or Bain Marie.
Remove the tray from the freezer and cut into bar shapes.
Carefully coat each bar in chocolate so each bar is fully covered.
Allow the chocolate to cool and set (at room temperature or in the fridge).
Once fully set, cut into squares of your desired size.
Serve and enjoy!