1. In a food processor, blitz your drained dates, peanut butter and cacao powder until a paste is formed.
  2. Empty paste into a mixing bowl and fold in your crushed biscuits, raisins and chopped pistachios.
  3. Line or grease a square or rectangular baking tin, and empty your mixture into it.
  4. Flatten the mixture down firmly.
  5. Melt your chocolate in a microwave with 2 tablespoons of coconut oil in 30-second increments, and then pour onto your tiffin to cover completely.
  6. Next, melt your 2 tablespoons of peanut butter in the microwave with 1 tablespoon of coconut oil for 30 seconds.
  7. Pour the melted peanut button onto the chocolate tiffin in lines, and then using a knife draw lines through the mixture the opposite way to create the swirls.
  8. Place in freezer to set for 30 minutes before slicing into triangles, and enjoying.