1. Combine whipping cream, cocoa and dates in saucepan on medium heat.
2. Cook stirring constantly until thick and shiny (about 10 minutes) when patted with a spoon.
3. Stir in nuts and cook for 5 minutes.
4. Cool the mixture to a temperature you can handle and divide into two.
5. Make 2 rolls (2-inches in diameter each) by rolling each half on a flat surface.
6. Roll each log in the desiccated coconut.
7. Wrap separately in foil and freeze for at least 5 hours.
8. Remove logs from the freezer about 10 minutes before you want to serve.
9. Cut ¾-inch thick slices.

A good idea to take as a gift if you need to take a pre-prepared gluten-free dessert for a friend, and leave as a roll.