Step 1

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

Step 2

Place dates, orange juice and rind, honey, cinnamon and cacao in a food processor. Add 1 cup seed mix, 2 cups oats and 3/4 cup coconut. Process until mixture is finely chopped and comes together. Transfer to a bowl. Reserve 1 tablespoon cranberries. Add remaining cranberries and oats to date mixture. Stir until well combined.

Step 3

Press mixture evenly into prepared pan. Sprinkle with remaining seed mix, coconut and reserved cranberries, pressing firmly to secure. Refrigerate for 4 hours or overnight until firm.

Step 4

Remove slice from pan and transfer to a board. Cut into 20 slices. Serve.