Vegan Coconut Cranberry Crack Bars


  • 2 1/2 cups shredded unsweetened coconut flakes
  • 1/2 cup unsweetened cranberries * See notes
  • 1 cup MCT Oil
  • 1/4 cup sticky sweetener of choice ** See notes


  • 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, MCT 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.


** 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).

This recipe was shared from Arman Liew