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1.
For the date paste, soak the dates in hot water for at least 4 hours or overnight. The cream should be thick but not too firm; add more water if needed.
2.
Drain and blend into a firm cream with some of the remaining liquid.
3.
Melt the coconut oil in a pot over low heat.
4.
Remove the pot from the heat and stir in the cocoa powder and date cream.
5.
Line a small baking dish or Tupper box with baking paper.
6.
Quickly fold puffed rice and puffed amaranth into the chocolate mixture.
7.
Spread the mixture onto the baking paper and press down firmly.
8.
Lightly press roasted nuts and dried cranberries into the surface.
9.
Chill the pan for one hour.
10.
Lift the mixture out of the pan using the baking paper and cut into straight bars with a sharp knife or a knife warmed under hot water.
