250 mL (1 cup) Medjool dates, pitted and cut in small pieces
125 mL (1/2 cup) chocolate milk
250 mL (1 cup) almonds or cashews, raw and unsalted
125 mL (1/2 cup) grated coconut
1.25 mL (1/4 tsp.) salt
750 mL (3 cups) rolled oats
125 mL (1/2 cup) dried cranberries
10 mL (2 tsp.) pure vanilla extract
Cover a 23x23 cm (9x9 in.) pan with two long pieces of plastic wrap covering the base and sides. Set aside.
In a small saucepan, mix the dates and chocolate milk. Cook on a medium heat to soften the dates. With a wooden spoon, mash the dates to create a puree. Remove from heat and let cool.
In a food processor, blend nuts and coconut into a powder. Add salt and date puree and mix well. Add rolled oats, dried cranberries and vanilla extract. Mix until it forms a sticky ball-like consistency. If necessary, scrape the sides of the bowl with a wooden spoon.
Using a glass or the palm of your hand, press and spread the mixture evenly in the base of the pan. Cover the top with plastic wrap.
Refrigerate for at least 4 hours before removing from mould and cut into squares.