Make the german chocolate topping first so you do not have to clean the food processor in between.

In a food processor add 15 dates and blend for one minute until the dates form a thick paste.

Add the vanilla and pulse a couple of times.

With the processor running add the water 1 teaspoon at a time until the mixture is soft and pureed. You may need more or less water. (The mixture should be thick, but thin enough to mix in the other ingredients).

Add the chopped pecans and coconut in a separate bowl and fold in the date mixture until well combined.

Set aside.

In the same food processor bowl add the walnuts and pulse until chopped.

Add the cocoa, vanilla, and salt, pulse until combined.

With the processor running add the dates one at a time until well combined. The mixture should stay together when you press it with your fingers.

Add water 1 Tablespoon at a time until you have a thick batter. (You may need more or less water).

Pour the brownie mixture into an 8 x 8 pan lined with unbleached parchment paper. Press into the bottom of the pan. (Wet your fingers a little so it doesn't stick to your hands.)

Press the German chocolate mixture on top of the brownie mixture.

Let set in the fridge for at least 1 hour.

Cut into squares and serve.