Place cashews, walnuts, hemp seeds, coconut and salt in a food processor. Pulse until nuts are chopped and mixture has the consistency of coarse sand. Empty ground nuts into a bowl and set aside.
Place dates, cranberries, almond butter, and coconut oil in the food processor and process until the dates and cranberries are broken down and everything is combined, but still has some texture. Add the nuts back into the processor and pulse to combine. Add chocolate chips and pulse again to combine. Mixture should be moist enough to hold together when pinched.
Line an 8-inch square baking pan and with parchment paper. Empty contents of food processor into the lined baking pan and firmly press down. Place pan in the fridge or freezer for several hours. Remove pan, carefully lift out parchment paper and cut into bars or squares. Best served chilled.
Place cashews, walnuts, hemp seeds, coconut and salt in a food processor. Pulse until nuts are chopped and mixture has the consistency of coarse sand. Empty ground nuts into a bowl and set aside.
Place dates, cranberries, almond butter, and coconut oil in the food processor and process until the dates and cranberries are broken down and everything is combined, but still has some texture. Add the nuts back into the processor and pulse to combine. Add chocolate chips and pulse again to combine. Mixture should be moist enough to hold together when pinched.
Line an 8-inch square baking pan and with parchment paper. Empty contents of food processor into the lined baking pan and firmly press down. Place pan in the fridge or freezer for several hours. Remove pan, carefully lift out parchment paper and cut into bars or squares. Best served chilled.
