Cranberry Orange Coconut Bars
These festive cranberry orange coconut bars are quick and easy to prepare. They're no-bake, gluten-free, grain-free, Paleo, dairy-free, vegan, and oh-so delicious!
Servings: 12 bars
Ingredients
Coconut Base
- 2 cups unsweetened shredded coconut
- 1/4 cup pure maple syrup
- 4 tablespoons coconut milk
- 2 tablespoons coconut oil
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
Cranberry Orange Sauce
- 1 cup fresh cranberries {See Notes}
- 1/4 cup water
- 1/3 cup pure maple syrup
- 4 tablespoons orange juice
- 1/2 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 2 tablespoons chia seeds {See Notes}
Instructions
- For the Coconut Base: Add all ingredients to a food processor and process for about a minute until you get a sticky mixture.
- Line a 5x9 inch container with parchment paper, spoon in the mixture, and press down firmly with a spatula or your hands. Transfer to the freezer and let it firm up as you prepare the sauce.
- For the Cranberry Orange Sauce: Rinse the cranberries and drain off excess water. Add them to a small saucepan with water and bring to a gentle boil over medium-high heat. 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 maple syrup, orange juice, orange zest, and cinnamon. Stir, then mix in the chia seeds and stir some more to combine. Let it cool down to room temperature.
- 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 rectangles or squares and enjoy! Store leftovers in the fridge for up to a week or in the freezer for up to 3 months.
Notes
- If you can't find fresh cranberries, you can replace them with other fresh berries, such as raspberries, blueberries, or strawberries. However, you'd have to adjust the sweetness since cranberries are much more tart. Start by cutting the maple syrup in half (1/6 cup in the recipe as written) and add more to taste, as needed.
- If you don't like chia seeds or can't have them, you can omit them from the recipe and use less water (1-2 tablespoons) in the cranberry orange sauce instead.