In a food processor place the dates and creamed coconut and maple syrup. Blend for about 30 seconds. Then add a little bit of water at a time until a buttery paste forms. Then the other ingredients and pulse the processors few times to get a chunky finished , or blend until 1-2 mins for a smooth texture.
Push mixture into a lined glass dish and use a jar or glass to even out the top. Place in freezer for 30min.
Melt the drizzle ingredients in a pan on a low heat. The remove bar from freezer and just drizzle over the top. If you want a thicker chocolate layer then just double the ingredients.
Notes
Medjool dates are ideal for this but feel free to use other dates too it may just leave a less fudge consistency.