Using a food processor, crush: dates, melted cocoa butter, peanut butter, salt. Blend until smooth.
Add the rest of the ingredients to the mixture: puffed amaranth, cocoa nibs and dried cranberries. And mix until well combined.
Press the mixture into a baking tin lined with baking paper.
chocolate filling Melt the cocoa butter and stir in the cocoa powder, agave syrup and salt.
Pour it on top of the puffed amaranth layer. Sprinkle with chopped nuts.
Let it cool at room temperature then transfer into the fridge at least for a few hours or overnight to cool completely.