To make the base, place all ingredients in a Nutri-Bullet or food processor. Blend until completely combined and it's sticking together. (In a Nutri- Bullet it works best to put in dry ingredients first.) If not sticky enough make sure to add the 3rd date.
Dump into a small pan (I used a 9x7). Press into bottom of the pan with your fingers or the bottom of a measuring cup.
To make the middle layer, In a clean Nutri-Bullet or processor spoon a cup of coconut milk from a can. (Make sure to use equal amounts of coconut cream and coconut milk mixed with the rest of the ingredients, and blend until all ingredients are incorporated.) Spread this mixture evenly on top of the bottom layer.
To make the topping, melt the coconut oil and place in a small bowl. Whisk in cacao powder, maple syrup, and salt. Pour the chocolate evenly over the top.
Refrigerate an hour or two before serving to allow all the layers to harden.
Before serving let it sit at room temperature for 5-10 minutes to make it easier to cut.
You can top with shredded coconut or chopped nuts before chilling.
*You can use unrefined or refined coconut oil for this dessert. Refined doesn't taste like coconut and unrefined does.