Tart and Tangy Cranberry Bars
Total Time: 23 mins
Prep: Prep Time: 5 mins
Cook: Cook Time: 18 mins
1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
1/4 teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup agave nectar
1 tablespoon orange zest
Place pecans and dates in a food processor and pulse until coarsely ground.
Pulse in oil and salt until mixture begins to form a ball.
Press crust into an 8×8 inch greased baking dish.
Bake at 350° for 8-12 minutes until lightly browned.
To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove.
Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve.
Add remaining 2 cups cranberries and cook covered for 5 more minutes.
Remove mixture from heat and allow to cool for 10 minutes.
Pour mixture over pecan crust.
Allow bars to set for 60-90 minutes.