Prepare a 6- inch pan with baking paper and set aside.
To prepare base, combine all ingredients in a food processor. Process until you get a mixture that is fine and sticky. If it is to dry, add a touch more Agave Nectar. If too wet, a more shredded coconut. Press mixture firmly into the base of your tin and set aside.
To prepare Peanut Butter Filling, combine all ingredients in a microwave safe bowl. Microwave in 20 second intervals, stirring after each time. Continue this process until you get a smooth peanut butter mixture.
Pour mixture over base and spread out using a rubber spatula. Chill for 1 hour.
Prepare the chocolate topping by combining all ingredients in a microwave safe bowl and microwave in 20 second intervals, stirring after each time. Continue until you have a shiny and smooth chocolate mixture.
Pour over your set peanut butter filling, and use a rubber spatula to spread out.
Refrigerate for 4-6 hours, and then remove from the fridge and cut into squares.