Prepare an 8 x 8 baking dish lined with parchment paper, then set aside.
Prepare the oat layer:
Add all ingredients for the oat layer to a food processor and process just enough to break the dates into tiny pieces and the mixture has a moist, crumbly texture. Take care to not over process or the oats will turn into oat flour. Set aside.
Prepare the chocolate layer:
Add all ingredients for the chocolate layer to a small saucepan and melt on the lowest heat, stirring the entire time and taking care to not let the chocolate burn, then set aside.
Assembly:
Add 1/2 the oat mixture to the prepared baking dish and press it down firmly and evenly on the bottom of the baking dish.
Pour the chocolate layer mixture evenly on top of the bottom layer of oat mixture, reserving a few tablespoons to drizzle on top if you'd like.
Using your hands, take a handful of the remaining 1/2 of the oat mixture at a time and crumble it on top of the chocolate layer mixture until the chocolate layer is completely covered with the top layer of oat mixture.
Using the palm of your hand, gently pat down the top layer into the chocolate until it is flat and as firm as possible without disturbing the chocolate layer.
Drizzle any leftover chocolate over the top layer of the oat mixture.
Place the baking dish in the freezer for approximately 60 minutes, or until it firms up and hardens.
Remove from the freezer and allow to thaw for about 5 minutes so they will be easy to cut.
Store in an air-tight BPA-free container in the freezer or refrigerator until ready to serve because the bars will get soft and lose their shape if left out at room temperature.
Notes
Serving Size: This recipe will make approximately (16) squares. Nutritional information is for (1) square which is (1) serving.