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Line 2 (2lb) loaf tins with parchment liners or paper, or line an 8 inch square tin
Add the dates to a bowl and cover with boiling water to soften, then discard the water
Blend the oats, seeds, coconut, and cocoa powder in a blender until fine or coarse depending on preference
Add the drained dates to the blender and blend until it looks like a thick paste, adding a dash of hot water if needed
Divide the mixture between the two loaf tins and push down firmly
Melt the chocolate and coconut oil together in the microwave or in a bowl over simmering water
Divide the melted chocolate between the loaf tins
Set in the fridge for 1 hour then cut into bars
Keep in the fridge for 1 week or freeze for 3 months