That is how it works:

1. Place the oats in a blender and blend until super fine, flour like consistency.

2. Remove the oats from the blender and blend them until smooth and thick. Transfer them into a pot and add the coconut milk and sea salt. Bring it to a boil then reduce to a simmer for about 5 minutes until thickend.

3. Take one tablespoon from the date mixture and add them to the finely grounded oats along with the coconut oil and maple sirup. Mix until sticky, if it still is crumbly add more of one of the three.

4. Line a square form with parchment paper. Add the oat mixture to it and press it flat. Add the date caramel on the top and place in the freezer while melting the chocolate in either the microwave or in a water bath. Once molten pour it as a final layer on top of the date caramel and keep in the freezer for at least half an hour.

5. Then take it out and cut it into 9 pieces. Store in the fridge or enjoy right away.