Preheat your oven to 350 degrees Fahrenheit and line a 9x9 baking dish with parchment paper.

To prepare your oat base, add the almond flour, oats, and baking soda to a large bowl and stir until combined. Set aside.

In a small blender, add the dates and water. Blend until you have a smooth paste. Add the date paste, apple cider vinegar, and avocado or olive oil to the oat mixture. Stir until fully combined.

Press about 2/3 of the oat mixture firmly and evenly into your prepared baking dish. Set aside.

To prepare the chocolate fudge, add the melted coconut oil, cocoa or cacao powder, maple syrup, and coconut cream in a bowl. Whisk until combined. Poor the fudge mixture overtop of your prepared oat base. Dollop the remaining oat mixture randomly over the fudge.

Bake in your preheated oven for 22-24 minutes, until the oat topping is golden.

Let cool completely before slicing into 16 bars.