Line an 8x8 square baking pan with parchment paper, leaving a few inches hanging over the sides for easy removal.
In a saucepan melt your butter over low heat. Add sugar, cocoa, and vanilla extract. Continue to whisk over low heat until ingredients are smooth. Slowly add beaten egg and whisk until mixture thickens into custard-like consistency.
Remove from heat. Stir in walnuts, coconut, and almond flour until combined. Press firmly and evenly into bottom of prepared pan. Place in refrigerator to firm up.
Using a electric mixer, beat your butter, cream cheese, vanilla extract, vanilla pudding mix, and heavy cream until smooth. Add powdered sugar, whisk well until smooth. Spread evenly on top of chilled bottom layer and place in fridge while you make your topping.
Using a microwave safe dish, melt your chocolate and coconut oil together in 30 second increments, mixing in between microwave blasts. Once melted pour over top of your filling and place in your fridge to allow chocolate to set. Once set, cut into 16 equal pieces and enjoy!
