100 gr. Dark chocolate (85%), broken into small pieces
Place the seeds, cranberries, dates and cocoa powder into a food processor and pulse a few times until you get a stiff, coarse paste.
Spoon the melted coconut oil into the food processor, process the mixture on high power until the mixture is a smooth firm paste.
Line a 25 cm (10 in) cake tin with clingfilm, scrape in the paste and press down firmly to fill it.
Over a low heat, put the chopped chocolate into a bowl set over a pan of simmering water (just half cup of water is enough) and melt gently. Let it cool for a few minutes, then drizzle the melted chocolate over the top of the paste.
Place in the fridge for 3 hours or overnight, until set firm.
When ready to serve, slice into squares or bars. Enjoy!