Step 1

Preheat the oven to 180°C (350°F) and line a 20cm (8-inch) square baking tin with parchment paper.

Step 2

Add the oats and seeds to the base of a food processor fitted with the blade attachment. Blend on high speed until a coarse flour forms, then place the flour into a large bowl. Add the coconut, cocoa, baking soda, and salt. Stir to mix, then stir in the chocolate.

Step 3

Place the dates and coconut oil into the food processor and blend until a smooth paste forms, a minute or two. Add the milk and pulse until combined (slowly or the milk will splash everywhere), then use a wooden spoon to stir the date mixture into the dry ingredients until no streaks of flour remain.

Step 4

Turn the batter out into the prepared baking tin and use wet hands to press it down into an even layer. Bake for 20-25 minutes, or until they pass the toothpick test. Cool for 15 minutes in the pan before carefully removing and cooling fully on a wire rack.

Step 5

To serve like the photos, cut into 16 pieces and top with melted chocolate, coconut yogurt, berries, and coconut.