In food processor, pulse oats and soaked walnuts until broken down and chunky (avoid over-pulsing into flour consistency).

Add pitted dates, carob powder, popped amaranth and raisins. Continue to pulse. Remove food processor lid and check if it sticks together by pinching dough between fingers. It should be slightly crumbly and sticky. Note: If it’s not sticky enough, add more dates and continue to pulse.

Line square glass dish with parchment paper and transfer brownie dough. Use fingers to evenly flatten onto paper to fill bottom. Transfer dish to freezer.

In high-speed blender, combine coconut cream, pitted dates and carob powder until smooth.

Remove crust from freezer. Pour chocolate on top and smooth out with silicone spatula. Sprinkle with hemp seeds and return to freezer for 2-3 hours. (It won’t harden completely, but will be easier to serve.)

When ready, remove from freezer and slice into squares or rectangles.