Line a 20-cm square baking pan with parchment paper. Set aside.Put the dates, almonds, maple syrup, and melted butter in a food processor. Pulse until you get a fine texture.Add the cocoa powder, cranberries, raisins, and pistachios. Pulse until you get a fine texture.Press the mixture into the baking pan.Place in the fridge or freezer for 2 to 4 hours or until firm.Remove from the baking pan. Slice into bite-sized pieces.Dip in the melted chocolate. Add the salt or pistachios on top.Let cool until the chocolate hardens.• Can be kept in the fridge for 7 days.• Use vegan butter instead of regular butter for a vegan version.

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1 container (340 g) Medjool dates pitted 1 1/2 cups (375 ml) Irresistibles almonds 1/4 cup (60 ml) Irresistibles maple syrup 1/4 cup (60 ml) melted butter 1 cup (250 ml) cocoa powder 1 cup (250 ml) Irresistibles dried cranberries 1/2 cup (125 ml) Irresistibles golden raisins 1/2 cup (125 ml) Irresistibles shelled pistachios Topping: melted dark, white or Toblerone chocolate fleur de sel chopped pistachios