Cranberry Bars

1 1/2 cups raw pecans

10 dates, pitted

2 tablespoons coconut oil

1/4 teaspoon Celtic sea salt

6 cups fresh cranberries

1 cup agave nectar

1 tablespoon orange zest

Grind dates and pecans in food processor. Add in oil and salt until mixture begins to form a ball. Press crust into an 8x8-inch, greased baking dish. Bake at 350° for 10–12 minutes until lightly browned.

Cranberry Topping

Stir together 4 cups cranberries, agave, and orange zest then bring mixture to a boil. Reduce heat and simmer until cranberries start to dissolve, about 10–15 minutes.

Add remaining 2 cups cranberries and cook for 5 more minutes with lid still on.

Remove mixture from heat and cool for 10 minutes before pouring over pecan crust.

Let set at least an hour.