• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line an 7x 5-inch loaf pan with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Base Crust

• Add almonds to a food processor and process until broken down and crumbly. Add dates, coconut, coconut oil and vanilla and continue to process until well combined into a dough like mixture.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust. Lastly add cranberries and pulse a couple of times so some chunks remain.

  Spoon the mixture into the lined pan and spread evenly with a spatula or the back of a spoon. Transfer to the freezer or fridge and let it firm up as you prepare the cashew cream topping.

   

Cashew Cream Frosting

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all frosting ingredients, cashews, coconut cream, honey, vanilla, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey, lemon or vanilla if you think it needs it.

  Pour the frosting on top of the chilled bars and spread evenly with a spatula or the back of a spoon. Decorate as you like gently pushing the preferred toppings into the frosting so they don’t fall off when eating.

  Place back in fridge until frosting is firm and set.

  Remove and slice into 12 bars or more smaller squares depending on what size you prefer.

  Store in fridge for up to one week or 3 months in the freezer.