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

In a food processor, add pitted medjool dates, almonds, walnuts, cocoa powder, vanilla extract, and salt. Blend until a crumbled, sticky dough forms. You should be able to pinch the sticky dough together with your hands. If the dough is too dry, add a couple extra medjool dates (or 1 tsp coconut oil) to increase the moisture and help it stick together.

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

Warm a skillet over medium-high heat. Add the shredded coconut. Cook, stirring frequently, until golden brown (about 5-10 minutes). Immediately remove from the skillet and let cool completely. Continue stirring while it cooks so it doesn’t burn.

In a bowl, add the toasted coconut, pistachio cream, tahini, and salt. Mix together until evenly combined.

Transfer the pistachio coconut filling to the baking dish, spreading it over the brownie layer.

In a microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted. Be careful not to burn the chocolate; you should only need 2-3 intervals. Pour the melted chocolate over the pistachio coconut layer, and evenly spread it across the dish.

Chill the brownies in the refrigerator for 1 hour. After, carefully slice into 16 bars. Enjoy!