GOOD TO HAVE: food processor or high-speed blender, parchment paper, small baking tray (about 24 x 18 cm) or tupperware container, spatula, cooling rack
1. For the crust add nuts and cranberries to a food processor or high-speed blender and blend for about 1-2 minutes. Then add all other ingredients and make sure to scrape down the sides from time to time. Pulse until dough begins to form a sticky ball, then transfer the batter into a small parchment-lined baking tray or tupperware container.
2. Either use your hands or a spatula to press down the mixture until you get a flat even block. Then cover with another sheet of parchment paper, again use your hands or a spatula to press down even more and smooth out the surface. Freeze for a at least an hour until it is solid.
3. In the meantime prepare the cream. Soak cashews in hot water (It's best to boil some water with your kettle.) and soak them for about 10-15 minutes. Then drain cashews and add them together with all other ingredients to your food proessor. Blend until you get a smooth creme. For about 5 minuts. Stop from time to time and scrape down the sides. Then spread cream on top of your crust and freeze or refrigerate for about 15 minutes.
4. For the glaze melt coconut oil for the cacao coating and add raw cacao powder as well as agave syrup. Set coating aside. Remove bars from the freezer and transfer onto a cutting board. Cut off uneven edges, divide into bar-sized pieces and glaze each bar with the cacao coating. Repeat with remaining pieces. Place bars on a cooling rack or parchment paper to set. Enjoy and keep leftovers refrigerated! They last for about a week!