• Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Add into a food processor all the ingredients for the main layer, except for the berries.

  That’s walnuts, dates, oat flour, coconut, coconut oil, cocoa powder, orange juice and zest.

  Process until well combined into a sticky dough. Be careful not to over process as its nice to have texture variance and different sized “bits” in your fudge.

  Gently fold in the cranberries using a spatula until they are incorporated into the dough.

  Scoop out into the lined pan and spread out evenly with a spatula or back of a spoon. Place in fridge while you make the chocolate topping.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave at 50%  power with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  When the chocolate has melted remove pan from the fridge and pour the melted chocolate over the fudge, making sure to spread it evenly over the entire surface.

  Decorate with berries and place again in the fridge for a few hours or until the fudge has set.

  When ready, remove from fridge and cut into 12 (or more smaller) squares.

  Keep up to 1 week in fridge or up to 3 months in freezer.