Place ½ the almonds, linseed, orange zest and cinnamon stick into TM bowl and mill 10 sec/speed 8.
Add remaining ingredients except reserved almonds and blend 20 sec/speed 8.
Add almonds and blend 4 sec/speed 5.
Press into lined rectangular baking tin and refrigerate for 30 minutes.
Meanwhile, make the ganache by placing Crio & chocolate into clean TM bowl. Melt 1 min/speed 2. Pour on top of bars and set completely in fridge.
Cut into bar shapes and store separately in bags in freezer or fridge until use.