1Melt the squares of unsweetened chocolate over a double boiler (make sure it's at a REALLY low temperature! This stuff burns easy!). While the chocolate is cooling, line an 8-inch baking pan with aluminum foil.
2In a medium-size mixing bowl start beating the cream cheese on low with a mixer.
3Add in the melted chocolate, Agave Nectar and vanilla. Beat until cream cheese mixture is smooth and well blended. Now Stir in the nuts.
4Pour the mixture in the baking pan (The one you lined with foil).
5Smooth out the surface and cover it.
6Refrigerate for at least 8 hours before serving and cutting.