3 tablespoons cocoa powder

2 tablespoons coconut oil

1. Line a 5-by-7- inch container with plastic wrap, allowing it to overhang by 5 inches on opposite ends.

2. Place dates and figs in the food processor, and blend until the dates have been chopped into small pieces.

3. Add almonds, dried cranberries, cocoa powder and coconut oil. Blend until the mixture resembles a fine crumb.

4. Transfer the mixture into the lined container. Fold plastic wrap over to cover mixture, and press with the palm of your hand to compact. Using a meat mallet or the bottom of a cup, press the mixture down until it won't compact any further. Place in the fridge for 1 hour.

5. Lift the brownie out using the excess plastic wrap, unwrap and cut into bite sized pieces. Serve or keep tightly wrapped in the fridge.

Tasty tips

--Choose loose dried dates; not the kind that compressed into a solid brick. The dates should be slightly soft when pressed.

--To save time, choose dried dates that are already pitted.

--Almonds can be substituted with any kind of nut or seed: walnuts, pecans, peanuts, pumpkin seeds, etc.

--Dried cranberries can be substituted with for dried cherries.

--The tighter you compress the mixture, the better it will stay together.

--Although I say a 5-by-7-inch container, you can use anything that's roughly that size: a takeout food container, Tupperware or a wide shallow bowl will do.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)