Soak dates in cold water for about 20 minutes. Spread oil on a square springform pan (24 x 24 cm). Grind nuts finely in the universal chopper. Mix in cocoa. Drain dates, dab dry. Gradually add to the nuts, chop to a smooth mass. Press half of it into the mould to form a flat base.
Heat coconut oil in a hot water bath until it is liquid. Mix with 250 g coconut flakes, soy cream and thick juice. Spread on the date mixture. Chill for about 30 minutes.
Spread the rest of the date mixture over it and press it down. Sprinkle with 2 tablespoons of grated coconut and press on the grater. Chill for at least 1 hour. Remove the edge of the mould and cut everything into pieces.