In a pan melt your chocolate and add 1 tablespoon of coconut cream or milk. Combine well.
Blend soaked dates and oats in a food processor to make your base.
On a sheet pan or muffin tray if you want individual portions, flatten the crust, then pour the melted chocolate and coconut cream.
Place in a freezer for 30 minutes. Once hardened, serve and enjoy.

For the base:
7 medjool dates, soaked in warm water for 2 minutes
1 cup gluten free oats

For the filling:
200 gram dark chocolate
1 tablespoon coconut cream or milk