Soak the dates in enough just-boiled water to cover for about 15 minutes. Meanwhile, gently heat the coconut oil and cocoa powder in a large saucepan, stir to combine.
Heat oven to 160C fan/GM 4. Line and grease a 20cm/8 inch square pan.
Drain the dates – remember to keep the soaking liquid, and blend them into a smooth puree.
Add the blended dates to the coconut oil/cocoa mixture in the pan, stir in the raisins, apricots and oats, and bring it together with 2-3 tablespoons of the reserved date-soaking liquid to bind into a stiff mixture. Make sure every oat is covered.
Tip into the lined and greased pan, and smooth into an even layer. Bake for 20 minutes, take out of the oven and leave to cool.
Melt the chocolate over a pan off steaming but not boiling water and pour it into a small plastic food bag. Snip of the tiniest corner off the bag and drizzle the chocolate over the flapjacks.
Leave the chocolate to set, then cut into 16 squares. Keep in an airtight container for 2-3 days, or freeze and defrost when required.