2 cups almond flour
2 tablespoons coconut flour
1/4 teaspoon salt
½ tsp vanilla extract and ½ tsp. almond essence
1/3 cup molasses
1/3 cup melted coconut oil
1 1/4 cups cranberry sauce
1/4 shortbread mixture from the crust
1/4 cup chopped walnuts
Preheat oven to 350° and line a 9-inch square pan with parchment paper. Set aside
In a medium bowl, combine almond flour, coconut flour, salt, vanilla, molasses, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
Once the base is cooked let cool 5 minutes. While that is cooling add chopped walnuts to the remaining shortbread dough.
Spread the cranberry sauce on the base then sprinkle the dough/walnut mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
Cool and store in the fridge.
Cranberry Sauce: 1 (12oz) bag dry cranberries, 1/2 cup chopped dates, 1/2 cup orange juice, 1/4 teaspoon salt, 1/4-1/2 water. Combine all ingredients in a pan (start with 1/4 cup water) and cook on medium-low, stirring regularly, until cranberries have popped and dates and mostly dissolved- about 12 minutes. Add more water if needed.