To a food processor, add cashew nuts, gluten-free oatmeal. Pop the lid and blend until the mixture turns into a fine flour-like consistency.

Then pour a tablespoon of hot water onto the Medjool dates, and wait for about two minutes or until the dates soften out. Then pour the water out. Remove pits from the dates and add them to the food processor.

Then will add cranberries, almond butter, coconut oil, orange zest and orange juice. We are going to blend until all the ingredients have mixed well together and formed a dough-like texture. You can add more orange juice if you find that your mixture is still too dry. Be careful not to add as much mixture as you don’t want the mixture to be too wet.

Remove the blades from the machine and transfer the mixture to a standard loaf tin lined with square parchment paper. Then flatten the mixture with hands first, push it to all corners of the pan and then use the back of a spoon to smooth out mixture as much as we can to get it even. Then place it on the side to make the chocolate topping.

To melt the chocolate, place the chocolate in a bowl, pour water in a saucepan and place the bowl with chocolate over it. Then melt over a medium heat. Stir the chocolate with a wooden spoon until all the it has completely melted and smooth.