Directions:

For the Cookie Cake Base

• Soak dates in warm water to soften for about 30 minutes.
• Combine rolled oats, macadamia nuts and almonds in a food processor and process into a fine meal.
• Add the coconut flakes and mix again.
• Add the dates, after soaking and draining, dried cranberries, maple syrup, vanilla extract, orange zest and salt to the food processor and blend until a sticky dough forms.
• Press mixture into bottom of lined 8”x8” baking pan and set aside while preparing the icing.

For the Icing

• Soak cashews in warm water for 4-6 hours. Drain, place in food processor and blend until smooth.
• Add the melted cocoa butter, coconut oil, maple syrup, vanilla extract, fresh squeezed orange juice, lemon juice and salt and blend until smooth and creamy.
• Pour the icing over the cookie cake base. Sprinkle with dried cranberries.
• Cover and place in the freezer to set for at least 4 hours, or overnight for best results.

Allow dessert to thaw at room temperature for about 15 minutes before removing from the pan and slicing into bars. Then drizzle them with dark chocolate and orange zest and enjoy! These will keep in the freezer for up to two weeks.

Notes

• Melt cocoa butter using double boiler method: fill a pot halfway with warm water and bring to a simmer on the stove. Set a heatproof bowl over the pot, add the cocoa butter and stir continuously until fully melted. Remove from stove and allow to cool to room temperature before using.
• Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.
• Melt coconut butter by filling a container with hot water and setting jar in it until the butter melts, about 20 minutes. Allow butter to cool to room temperature before using.
• Melt dark chocolate for topping by microwaving your favorite vegan dark chocolate bar at 50% power for 30-second intervals until melted.