Pour the coconut cream into a pan and bring to a simmer over a medium heat.
Put the chocolate in to a heat proof bowl and pour over the cream. Leave for a minute and then mix together to melt the chocolate. Pour into a blender.
Remove the stones and any pieces of stalk from the dates and chuck them into the blender with the chocolate mixture. Blend until you have a lovely smooth, thick mixture.
Divide between four glasses and pop them into the fridge to firm up for 2 hours. Add a little sea salt if you like and serve immediately
