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.