01 - Combine dark chocolate, milk chocolate, and unsalted butter in a heatproof bowl. Place over a saucepan set with simmering water, stirring gently until melted and smooth. Remove bowl from heat and mix in heavy cream until silky. Allow to cool slightly.
02 - Line an 8-inch square pan with parchment paper. Pour chocolate mixture into the pan, smoothing the surface evenly with a spatula.
03 - Distribute crushed pistachios, digestive crumbs, and toasted coconut over the chocolate base. Press gently so the layer adheres.
04 - Add dates, water, ground cardamom, and salt to a small saucepan. Cook over low heat, stirring, until dates break down and water is nearly absorbed, approximately 5 minutes. Transfer mixture to a blender or use an immersion blender to puree until creamy.
05 - Spoon or swirl the spiced date caramel across the crunchy chocolate base. Refrigerate for at least 2 hours until firm.
06 - Remove chilled mixture from pan, slice into bars or squares. Decorate with edible gold leaf, rose petals, and extra pistachios before serving.