Paleo Vegan Cranberry Coconut Crack Bars
No-bake paleo vegan bars made from shredded coconut, cranberries and coconut oil, set in the fridge and optionally dipped in chocolate.
Ingredients
| 2 1/2 cups | 600 ml | shredded unsweetened coconut flakes |
| 1/2 cup | 120 ml | unsweetened cranberries (see notes) |
| 1 cup | 240 ml | coconut oil, melted |
| 1/4 cup | 60 ml | sticky sweetener of choice (see notes) |
Instructions
- In a high-speed blender or food processor, add your coconut and cranberries and pulse until combined and a thick, crumbly texture remains.
- In a large mixing bowl, add your coconut/cranberry mixture, coconut oil and sticky sweetener of choice, and mix until fully combined.
- Pour batter into a lined 8 x 8 inch or 8 x 10 inch baking tray. Lightly wet your hands then press the mixture firmly into place. Refrigerate until firm. Cut into bars and dip in optional chocolate of your choice.
Notes:
- Feel free to reduce the amount or increase up to a cup — just be sure to make the necessary adjustments to equal 3 cups TOTAL including the coconut. ** I used a monk fruit sweetened maple syrup. Pure maple syrup, agave and honey all work too. Paleo Vegan No Bake Coconut Cranberry Crack can be kept at room temperature for up to a week (sealed). They are best kept refrigerated (up to 2 months) or frozen (up to 6 months).