That certainly would be an interesting experiment. Date sugar sounds like it would be better in baked goods though, since it seems like it wouldn't melt or dissolve like sugar crystals.
I'm not sure if that would be possible. Chocolate takes a lot of sugar to become sweet, which doesn't exactly promote health. I'm sure they went with the status quo because it's popular, and they want to appeal to the widest customer base anyways.
I suppose that is true, but there's already plenty of health based chocolate companies. This chocolate is just supposed to be candy, which means they want it to not be bitter. Incidentally, I know someone who is allergic to oat milk, someone's always going to be allergic to something.
Let's just say, that's not ocean surrounding it :p