Begin by combining the walnuts, hazelnuts (or pecans), and Medjool dates in a food processor. Pulse until the mixture resembles breadcrumbs. Add the grated carrot, desiccated coconut, cinnamon, ground ginger, and orange zest. Pulse again until the mixture achieves a sticky consistency when pressed between your fingers.

Press the mixture firmly into the parchment-lined baking tray using the back of a spoon to help firm it up. Place the tray in the fridge to allow the mixture to firm up.

For the chocolate topping, break the dark chocolate into pieces and place it in a heatproof bowl along with the coconut oil. Set the bowl over a pan of gently simmering water (bain-marie) to melt the chocolate, stirring occasionally. Remove from heat and pour the melted chocolate over the firm mixture in the baking tray, smoothing it out with the back of a spoon.

Allow the chocolate to cool at room temperature until it sets as much as possible. Transfer the tray to the fridge for an additional 30-45 minutes until the chocolate hardens.

Once the chocolate has fully set, remove the tray from the fridge and lift the set "cake" out.

Use a sharp knife to cut it into small squares. Store in an airtight container in the fridge for up to one month or freeze for up to 3 months. Enjoy these delightful bites whenever you need a wholesome and energizing treat.