grind the almonds and pecans, one at the time, in a food processor leaving a few small chunks

remove pits from dates and process in the food processor until creamy

mix all crust ingredients until well combined and then evenly spread it on the bottom of an 8×8-inch pan lined with parchment paper

combine the arrowroot powder and water in a bowl and mix until all the arrowroot has dissolved

add the arrowroot mixture to a saucepan along with the coconut milk and raw honey

slowly cook over medium-low heat, stirring constantly until it thickens

remove from the stove and stir in the vanilla extract

pour mixture over the crust and refrigerate overnight or until the coconut layer is firm

cut into squares and drizzle with melted dark chocolate or chocolate chips. I like using a ziploc bag to drizzle the chocolate. Cut a small hole on one end of the bag and fill it with the melted chocolate.