Drain the soaked almonds and dates thoroughly. Line a square baking tin or mould with parchment paper, leaving overhang for easy removal.

Add the almonds to a food processor and pulse until they resemble a coarse flour.

Add the soaked dates, peanut butter, cocoa powder, desiccated coconut, and cranberries. Process until a thick, cohesive mixture forms. The texture should be sticky but firm enough to press together.

Transfer the mixture into the prepared tin and press it down firmly and evenly using the back of a spoon or a flat-bottomed glass. Place the tin in the fridge while preparing the topping.

Melt the dark chocolate chips together with the coconut cream using a bain-marie or very gentle heat, stirring until smooth and glossy.

Pour the melted chocolate over the chilled base and spread evenly. Decorate with extra cranberries and shaved almonds while the chocolate is still warm.

Refrigerate for at least 2 hours, or until fully set. Once firm, remove from the tin and enjoy!