Directions

1. Line an 18cm (7in) square cake tin with non-stick baking paper.
   
   Put the dates, cherries and cranberries in a blender or food processor and add 2 tablespoons cold water. Pulse the mixture a few times then blitz in short bursts for a few seconds at a time until the mixture begins to clump together. Add the oats, almonds and flavouring if using, and continue to blitz the mixture until well combined.
   
   Transfer to the lined tin and press firmly with the back of a spoon to cover the base in an even, well-compacted layer. Chill for 2 hours to firm up.
   
   Invert a board over the tin and turn both over so the fruit mixture drops out of the tin. Peel off the lining paper then carefully turn the mixture right-side-up. Use a sharp knife to slice the square into nine strips and then cut each strip into three. Arrange the pieces on a board lined with non-stick baking paper.
   
   Melt the chocolate in a small heatproof bowl over a saucepan of barely simmering water. Cool for 5 minutes then, using a teaspoon, drizzle a small amount of chocolate over each bar. Sprinkle with freeze-dried raspberry pieces before the chocolate sets. Leave to set completely before serving.