Place the dates in small bowl. Add boiling water, enough to cover the dates, and leave to soak for 15 minutes.
Drain the dates and pop them into a food processor. Blitz the dates into a paste. Add the vanilla extract and coconut cream. Blitz the mixture again for a good 3 minutes to get the caramel as smooth as possible. Divide the mixture between four ramekins and refrigerate while you make the ganache.
To make the ganache: Place the dark chocolate in a small bowl. Heat the coconut cream to boiling point, then pour it over the chocolate. Allow to stand for a minute, then whisk the chocolate and cream together until smooth.
Divide the ganache between the four ramekins, spooning it over the caramel. Allow to stand and cool for a few minutes before serving.