For the Coconut cream filling: Add all ingredients into a high speed blender (Vitamix, Blendtec). Blend on high until evenly mixed and completely smooth.
Leave the blended coconut cream filling in the blender and set aside.
For the Crust: Using a medium size mixing bowl add the pitted dates, maple syrup, and coconut oil into the bowl. Massage ingredients with your hand until they are about half way mixed. Add all other crust ingredients into the bowl and continue to massage until you get a nice firm dough ball. Add maple syrup or coconut nectar as needed to get a moist, slightly sticky and pliable dough ball.
Use the coconut oil to grease a 8-9" spring sided round pan. Place crust dough ball into the pan and kneed out into your desired crust thickness.
Spoon out the coconut cream filling into the crust. Then sprinkle shredded coconut and drizzled chocolate on top. Refrigerate for at least 18 hours. Place in freezer for 1 hour. Then, using hot water, run water along the outside sides of the spring pan for a few seconds.
The pan sides should easily pop off. Cut into 8 slices and serve cold. Store in fridge for up to 1 week or freeze covered for up to 1 month.