In a small bowl, combine the cocoa powder and espresso powder with 2-3 tablespoons of warm milk. Whisk until smooth and no lumps remain, creating a concentrated mocha paste.
Add half the chopped dates and 1/4 cup of milk to a blender. Blend on high for 30 seconds until completely smooth and creamy.
In a large mason jar or bowl, combine the oats, chia seeds, and salt. Pour in the mocha paste, date-milk mixture, remaining milk, and vanilla extract.
Stir vigorously for 1 minute until everything is evenly combined and no cocoa powder streaks remain. Fold in the remaining chopped dates for texture.
Divide the mixture between 2 jars or containers with lids. Press down gently to ensure the oats are submerged in liquid.
Cover tightly and refrigerate for at least 8 hours or overnight. The oats will absorb the liquid and thicken to a creamy, pudding-like consistency.
In the morning, stir well and add a splash of milk if needed to reach desired thickness. Top with your favorite toppings and enjoy cold or warmed.
