Cranberry-Orange Coconut Bars
These gorgeous cranberry orange coconut bars are quick and easy to prepare. They are no-bake, gluten-free, grain-free, Paleo, dairy-free and oh-so delicious!
Servings 12
Ingredients
Coconut Base
- 2 1/2 cups desiccated coconut
- 1/4 cup coconut milk
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Cranberry Orange Sauce
- 1 1/2 cups cranberries fresh or frozen (or any other berry)
- 1/4 cup water
- 1/4 cup honey or maple syrup
- 2 oranges, juice and zest
- 2 tablespoons chia seeds
Instructions
Coconut Base
- Line a 7 x 5-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Add all ingredients to a food processor and process for about a minute until you get a sticky mixture. Be careful not to over process as its nice to have texture and different sized “bits” in your coconut base.Spoon the mixture into the lined pan and spread out evenly with a spatula or back of a spoon. Transfer to the freezer and let it firm up as you prepare the sauce.
Cranberry Orange Sauce
- Add cranberries to a small saucepan with water and bring to a gentle boil over medium-high heat. You can break up the berries with a fork to speed things up if preferred. Reduce heat to low and let it simmer for 5-10 minutes until the cranberries pop and the mixture thickens.Remove the saucepan from heat and add the honey, orange juice, orange zest, chia seeds and stir to combine. Let it cool down to room temperature. Taste test and add more honey or orange zest if you think it needs it.To Assemble: Pour the cooled cranberry orange sauce on top of the coconut base and return to the freezer for 1 hour to set. Cut into 12 bars or more smaller squares.Store leftovers in the fridge for up to a week or in the freezer for up to 3 months.