In a pan over medium heat, melt the cacao butter. When it’s completely melted add the peanut butter and make sure both combine homogeneously. Add the cacao powder and mix well until it’s smooth and silky. Transfer to a bowl large enough to add everything else.
Using a blender or a food processor, blend or process the pitted Medjool dates with the maple syrup until you get a paste. I used my Blendtec twister jar for this step but a food processor or even a nutri-bullet should work.
Transfer the date paste to the warm cacao and peanut butter mixture and combine well using a spatula.
Cover your cake mould with parchment paper by first cutting it to the right side – just make sure it’s slightly bigger than the mould and then cut diagonally each corners. Transfer the mixture to the mould and make sure to spread it equally. I used a spatula to spread it but you also can use your hands. Once it’s flat, you can add all the other nuts and berries. Using your hands make sure to press them inside the chocolate mixture.
Transfer to a fridge and allow to harden for 45 minutes.
Remove from the fridge and transfer to a chopping board. Cut 15 equal bars or squares and eat immediately :). You also can store it for up to a month in the fridge in an airtight container.