|1 h 30 min||0 min||16|
|3/4 cup||Medjool date (pitted)|
|1 1/2 cup||Walnuts|
|1 cup||Coconut flakes, unsweetened|
|1 cup||Coconut butter|
|1 tbsp||Coconut oil|
|1 cup||Orange juice|
|1 whole orange(s)||Orange peel (zest)|
In a blender combine coconut butter with coconut oil until loose and almost liquid.
In a food processor, pulse the dates and walnuts until a thick paste forms. Press into an 8-by-8-inch baking dish by hand to form an even crust layer at the bottom.
In a small mixing bowl, fold the coconut flakes into the honey and coconut butter mixture until fully incorporated. Press this mixture on top of the crust.
In a medium saucepan over medium heat, stir together the cranberries and orange juice. Bring to a simmer, while stirring frequently. The cranberries will begin to “pop” and release their juices.
When all the cranberries have popped and a thick jelly forms, about 10 minutes, pour over the top of the coconut layer and smooth the top with a spatula. Top with the orange zest.
Refrigerate for 1 hour to set the cranberry jelly before cutting into squares and serving.