Prepare the Base Mixture: In a large bowl, combine the almonds, cashews, walnuts, deseeded dates, cocoa powder, and honey.
Grind: Transfer the ingredients into a grinder and process until it becomes a coarse, crumbly mixture.
Mould the Base: Take small portions of the mixture, roll them into balls, and place them into silicone cupcake moulds. Use your fingers to press the mixture down firmly to form an even, flat base layer inside each mould.
Chill: Place the muffin tray in the fridge for 5 minutes to allow the base to set.
Melt and Pour Chocolate: While chilling, melt the chopped dark chocolate. Spoon a layer of the melted chocolate over each brownie base, smoothing out the top.
Set: Put the tray back in the fridge for another 5 minutes until the chocolate layer hardens completely.
Demould and Decorate: Carefully remove the brownie bites from the silicone moulds. Drizzle some remaining melted chocolate across the top and garnish with chopped nuts and dried cranberries.
Serve: Serve chilled and enjoy!
