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Preheat oven to 350°F (180°C) and line an 8x8-inch pan with parchment. Soak 1 cup Medjool dates in 1 cup hot water for 5 minutes to soften.
Lift the dates out of the water and put them into the blender/food processor. Add 3 tablespoons of the soaking water, plus ⅓ cup rolled oats, 3 tablespoons olive oil, 2 eggs, 1 teaspoon vanilla extract, ¼ cup unsweetened cocoa powder, and ½ teaspoon sea salt. Blend for 1 minute, scrape down the sides, and blend for 1 more minute until completely smooth and creamy.
Microwave 1 cup dark chocolate chips in 30-second intervals, stirring until smooth. Pour the melted chocolate straight into the blender and blend for 30–60 seconds until fully incorporated.
Pour the batter into the pan, top with extra chocolate chips and sea/flaky salt, and bake for 18 to 22 minutes until the top is set but the center is still soft. For clean slices, let them cool completely before slicing!