Grease and line a 20cm (8 inch) cake tin with baking paper. A tin with a removable base is ideal
Roughly chop 200g dates and place in your food processor.
Pulse until broken down, stopping to scrape the sides down at least once
Add 100g melted coconut oil, 100g peanut butter and 300g oats.
Pulse again, until well combined, stopping to scrape the sides down once or twice.
Transfer to your lined cake tin and press down well with your fingers to ensure an even layer.
Break 150g dark chocolate into pieces and place in a heatproof bowl. Place the bowl over a saucepan with a little hot water in it.
Simmer on a low heat until the chocolate has melted.
Carefully pour the melted chocolate over the oat mixture and tilt to ensure that all the oats are covered.
Place in the fridge for 2 hours, or longer, until completely set.
Remove from the fridge and cut into squares.
Store in the fridge and serve chilled.