Place the coconut chunks and cashew nuts in a food processor and pulse until finely chopped. Add the dates and honey and pulse a few more times until you have a coarse paste (you can also do this by hand)

Spread the mixture on a sheet of baking parchment and shape into a 15cm square with a thickness of about 1cm. Put in the fridge to firm up while you make the chocolate topping

Melt the chocolate (I used Willie's Cacao 100% Pure Gold purchased from Waitrose) and the coconut oil in a heatproof bowl over a pan of simmering water. Once melted let the mixture sit for about 15 minutes and cool down a little, then spread over the cashew and date mixture and put back in the fridge until the chocolate sets

Cut it into pieces and keep in the fridge for up to a week