Place all the base ingredients except for the shredded coconut into a food processor and process on medium to high speed until the mixture turns into a paste. Don't worry if it's not totally smooth - you still want there to be small chunks of dates in the mixture.
Add the shredded coconut and mix on a lower speed until well combined.
Transfer the mixture to a square 20x20cm silicone cake container (or metal cake tin lined with baking paper) and freeze for at least 15 minutes.
To make the chocolate topping, place all the topping ingredients into a food processor and process on the highest speed until very smooth. The consistency should be tar-like.
Spread the topping over the base and freeze. Once it's hard, cut into squares and serve.