Line a square baking dish with unbleached parchment paper.  Preheat your oven to 350°.

In a large saucepan, add the cranberries, fresh orange juice, maple syrup, orange zest and water.  On low heat, simmer for 10-12 minutes.  The mixture will thicken. Stir occasionally.

In a food processor, make the crumb bottom & top.  Add coconut sugar, butter (cut into 1 T. size pieces), vanilla extract, sea salt, coconut flour and arrowroot flour.  Pulse until blended.

Add one large egg.  Pulse until mixture becomes large clumps.  Stop pulsing.  Remove the crumb mixture from the food processor.  Set aside 1 heaping cup of crumbs for the top.

Take the remaining crumbs and evenly pat into the parchment paper lines baking dish.

OPTIONAL:  Take your thickened cranberry mixture and place in the food processor or a blender until smooth.  You do NOT have to do this, you can use a hand masher instead.  

Pour cranberry mixture on top of the bottom crumb layer in the baking dish.  Spread until evenly distributed.

Take the crumb mixture you set aside and sprinkle over the cranberry mixture. 

Bake for 18-20 minutes.  The top will become light brown.  Remove from the oven to a cooling rack.

Cool on a rack and then place in the refrigerator.  Refrigerating will make the bars stay together and come out nicely.  

Once cool, cut into 12 squares with a sharp knife.  

OPTIONAL:  Serve with dairy free ice cream.  We have had it with and without ice cream and they are delicious either way.

Store any leftover bars in the refrigerator.