Preheat the oven to 160°C.
To make the base blend the porridge oats into a flour like constancy. Add in the coconut oil, dates, cacao powder and cinnamon and blend again until it is fully combined. Press the base out into a small tart tin. Bake in the oven for 20 minutes.
Once the base it out of the oven allow it to cool.
While this is cooling, blend the espresso and cacao with the melted chocolate, coconut oil and medjool dates. Once smooth add a pinch of salt. You may need to add a tbsp. of warm water if it’s too thick.
Once the base is cold pour over the chocolate filling and let this cool and set for 1 hour in the fridge. Slice into 8 pieces and enjoy with friends and family!
You will need to store it in the fridge.