Blend all crust ingredients in a food processor until you get a thick and crumbly consistency.
Place into a 10 inch non stick pan, making sure to add more around the edges to create raised sides.
Place the pan into the freezer for around 30 minutes to an hour.
Whisk together your cocoa powder, carob powder, maple syrup, and coconut oil in a bowl.
Take your pan out of the freezer. Pour your filling onto your crust.
Mix your pb2 with water and drizzle over chocolate. Swirl the pb2 until your get your desired design. Add a layer of fig and kiwi slices.
Place your cake in the freezer for 1 to 2 hours, or until the cake sets. Then serve!