Vegan Coconut Cranberry Crack Bars
Ingredients
- 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
Instructions
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In a high-speed blender or food processor, add your coconut and cranberries and pulse until combined and a thick, crumbly texture remains.
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In a large mixing bowl, add your coconut/cranberry mixture, MCT oil and sticky sweetener of choice, and mix until fully combined.
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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).
This recipe was shared from Arman Liew
