Line 8x8-inch square pan with parchment, allowing 1-inch overhang on all sides.

In food processor, combine dates and almonds and mix until sticky, textured paste forms, about 5 minutes. Add date syrup, cocoa powder and vanilla and mix 2 minutes more.

Transfer to bowl and knead in chopped dark chocolate.

With greased hands, press brownie layer into pan. Refrigerate while preparing coconut layer.

In food processor, combine shredded coconut, coconut cream, agave nectar, coconut oil and sea salt. Mix until sticky dough forms, about 1 minute.

With greased hands, press coconut layer over brownie layer. Refrigerate while preparing chocolate topping.

Melt chocolate over double boiler. Meanwhile, warm coconut cream in small saucepan. Whisk warm cream into melted chocolate. With rubber spatula, spread topping over coconut layer.

Cover and refrigerate 2 hours or until chocolate topping sets.

Sprinkle with coarse sea salt or shredded coconut. Slice into squares and serve. Refrigerate leftovers up to 5 days.