Line a small baking dish with baking paper and set aside.
Blitz the Naked Nola Granola in a food processor until it forms a fine crumb. Add it to a mixing bowl with the desiccated coconut and Kakadu Plum powder.
Drain the soaked dates, blitz them until smooth, and add them to the bowl.
Mix everything together with a spoon until the mixture is sticky and well combined.
Spoon the mixture into your prepared dish and press it down firmly with the back of a spoon to make an even base.
Put the dish in the freezer while you make the curd.
Half-fill a small pot with water and bring it to a gentle simmer.
In a large heatproof bowl, add all the filling ingredients except the passionfruit. Blitz with a stick blender until smooth.
Stir through the passionfruit, then place the bowl over the simmering pot (to make a double boiler). Stir continuously for 5–7 minutes, until the mixture thickens and becomes custard-like.
Remove from the heat. Take the base out of the freezer and pour the curd over the top, spreading it out evenly.
Sprinkle with a little extra Kakadu Plum powder and coconut flakes (optional).
Place in the fridge for 1–2 hours, or until set.
Slice and serve cold.
