Melt the chocolate with the coconut cream in a skillet over medium-low heat. Stir with a rubber spatula occasionally to prevent the chocolate from burning
Place the butter in a large bowl with the coconut sugar and white sugar and beat well with a mixer until creamy.
Crack the eggs into the bowl and add the vanilla extract. Mix well with the mixer until well incorporated.
Add the oats, oat flour, and baking soda to the bowl and gently fold into the batter. Be sure not to over mix this step and only mix until no large flour clumps remain.
Press about ⅔ of the oatmeal mixture into the bottom of the pan with your hands. Make sure to press it into the corners and sides of the pan well.
Pour the chocolate fudge over top and gently spread it out into an even layer with a rubber spatula. Place pieces of the remaining oatmeal mixture on top of the fudge layer.
Bake the pan in the oven until the oatmeal cookie on top is golden brown and crispy.