Put the almonds and the dessicated coconut into a food processor and blend on high until finely ground.Step 2:
Add the mesquite, hemps seeds, cacao nibs and salt, and pulse to combine.Step 3:
Melt the cacao butter very gently in a small pot making sure not to burn it. Add it to the food processor along with the dates, and blend to combine.Step 4:
Line a 20cm square ceramic dish with baking paper, and press the mixture firmly into the dish. Chill in the freezer for 1 hour before serving.Step 5:
Remove from the freezer, slice into squares with a sharp knife.