In a bowl, combine the tahini, Equal Gold Sweetener and melted coconut oil. Stir until combined.
In a food processor, blitz the macadamias until a fine crumb. Add the dates and tahini/coconut oil mixture and blitz until combined.
Press mixture into a 1L oblong container or small baking tray lined with baking paper and place in the fridge for at least 2 hours.
Sprinkle with desiccated coconut before slicing. Store in an airtight container in the fridge.