No Bake Vegan Hazelnut Bars

• Soak the dates and cranberries for approximately 10 minutes in boiling water to let them soften.
• Drain the dates and cranberries and add to a food processor with melted coconut oil, nut butter, salt and blend until smooth and creamy.
• Add the hazelnuts, cacao powder pumpkin seeds and hemp seed hulled.  Blend the mixture again. You want mixture to be chopped into small pieces but retain some of their texture.

Place the mixture onto parchment paper lined dish, smooth it out and let it set in the fridge for at least 4 hours.

Slice it and enjoy.

Keep the vegan hazelnut bars in the fridge in an airtight container for up to 2 weeks.