Blend the oats in a mixer to process them into fine oat flour.
Mix the oat flour with eggs, cocoa powder, date sugar, and 80ml of the milk.
Spread the mixture evenly onto a baking sheet. Bake at 170°C (fan) for about 10 minutes.
Let the baked chocolate base cool completely, then cut it in half.
In a separate bowl, mix the quark with the ground vanilla and raw honey.
Bring the remaining 50ml of milk to a boil. Stir in the agar-agar and let it boil vigorously for 2 minutes.
Quickly stir the hot agar-agar milk into the quark mixture.
Spread the cream mixture onto one half of the cooled chocolate base and cover it with the other half.
Chill in the refrigerator for at least 1 to 2 hours, then cut into individual bars.
Cook it hands-free.
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