Combine dates, melted chocolate, and coconut oil in a food processor. Process until a thick paste forms. Add oats, almond flour, cocoa powder, and salt. Pulse until a thick dough forms and it starts to come together as a ball.

Transfer dough on to a parchment lined baking sheet. Press down dough and form into a 1/2" thick rectangle. Use a small cookie cutter to punch out circles. I was able to obtain 14 cookies with a 2" cookie cutter.

Refrigerate cookies for 15 minutes. Meanwhile, slightly defrost vanilla ice cream so it's easily scoopable. Fill each cookie sandwich with a tbsp of vanilla ice cream. Freeze for 10 minutes to set.

Store sandwiches in an airtight container in the freezer.