Line a traditional bread loaf pan with parchment paper so that there is enough parchment paper hanging over the sides of the pan.

Start with layer one. Add the almonds and walnuts to a food processor and process until the nuts are crumbly. Add the rest of layer 1 ingredients and process until the mix starts to stick together. This will take 1-3 minutes. Stop and scrape down the sides a couple of times.

Remove the mix from the food processor and transfer to the parchment-lined pan. Press into the pan firmly so that mix is evenly distributed and level. Set the pan in the freezer.

Wipe out the food processor with a damp cloth and start layer 2. Add the almonds, walnuts, oats, goji berries, cinnamon and salt to the food processor and process 10-12 times until the nuts are broken up. Now process continuously and pour the maple syrup and tahini through the feed tube. The mix will begin to clump together in a ball. At this point stop processing and transfer to the loaf pan with layer one. Press this second layer into the first layer, evenly distributing the mix and doing your best to make it level on all sides. Place the loaf pan in the freezer for 2 hours to set.

After two hours, remove from the freezer and using a sharp, clean chef’s knife slice the cookie/loaf into narrow triangles (or however you like!). Wipe your knife between slices to create clean edges and reduce crumbling. Serve as is or drizzle with chocolate sauce.