Make sure your ingredients are warmed and pourable. I like to use a warm water bath for 10 minutes to get everything soft. Preheat the oven to 350 degrees.
Place the coconut concentrate, honey, coconut oil, and lemon juice in a food processor and process until combined. You can also use a bowl and whisk here.
Place the cassava flour, baking soda, and sea salt (leave out the coconut sugar) in a small bowl together and combine. Add about three-quarters of the dry mixture to the food processor or mixing bowl, and pulse or mix until just combined. Don't overmix, this is how the crust turns out flaky! Add the remaining mixture and pulse once to combine.
Scoop out half of the crust mixture into a square 8 x 8 baking dish lined with parchment paper. Your mixture should be crumbly, but form together nicely. Using your hands or a spatula, press the mixture to form an even layer on the bottom, working into the corners. Bake for 10 minutes.
While the base is baking, place all of the filling ingredients in a saucepan on medium heat. Bring to a boil and cook, stirring, for 10-15 minutes until the mixture becomes thick and sticky.
Pour the filling on top of the base, using a spatula to spread evenly over the surface.
Sprinkle the coconut sugar over the remaining crust in the food processor or bowl. Pulse once to barely incorporate. Preserving the crumbly texture of the mixture by using your hands, pour on top of the filling. Don't press, but work the crumbles in to cover all the surface area. Bake for 15 minutes, or until lightly browned on top.
Remove from oven, score into 9 squares with a knife, and let cool to room temperature before serving.
Notes
Make sure you use coconut concentrate for this recipe, otherwise known as coconut manna or coconut butter. It will not work with the top of a can of coconut milk! This recipe stores well refrigerated, although it tastes best at room temperature.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cranberry-crumble-bars/