Cranberry Orange Coconut Bars - RECIPE IN THE DESCRIPTION

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Cranberry Orange Coconut Bars ✨

By @nutriholist

Coconut Layer:
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 pink Himalayan salt

Cranberry Orange Sauce:
1 cup cranberries
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

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.