These Cranberry Bars are so delicious and easy to make using fresh cranberry sauce layered over a buttery grain-free shortbread crust. They're made with with simple paleo-friendly and vegan ingredients and make the perfect healthy dessert for the holidays!
Preheat oven to 350° and line an 8x8 pan with parchment paper leaving a slight overhang. Set aside.
MAKE THE CRANBERRY FILLING: Combine cranberries, orange juice & zest, maple syrup and cinnamon in a saucepan. Heat over medium heat and simmer for 10-15 minutes, or until berries pop and sauce thickens.Chill in fridge until ready to use.
MAKE THE SHORTBREAD CRUST: In a large bowl, combine the coconut oil, maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.
Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. Remove from oven and allow to cool slightly.
Spread cranberry sauce smoothly over shortbread with a spatula. Return to oven and bake for another 7-8 minutes.