Place liners in wells of a muffin pan and set aside. 

Remove pits from dates and soak dates in very hot water for about 10 minutes.

Drain dates discarding soak water.

Transfer dates to bowl of food processor and blend until completely broken down and pasty. Add 1-2 tablespoon water if needed to help blend. 

Add oat flour and thoroughly combine to thicken date paste. Set aside. 

In a small microwave safe bowl heat chocolate and coconut oil in 20 second intervals in the microwave until completely melted. 

Spoon a small amount of chocolate into lined muffin pan. Just enough to coat the bottom and about ¼ inch up the sides. Gently swirl pan to coat sides and place pan in the freezer for 5 minutes or until chocolate sets. 

Spoon about 1 teaspoon of date paste into each chocolate coated cup and gently spread into an even layer with back of small spoon. 

Add crisp rice cereal to remaining chocolate and spoon about 1 tablespoon of mixture over the date paste layer. 

Place pan in freezer for 20 - 30 minutes or until chocolate is fully set. 

Store in a sealed container in the freezer.