In a food processor, combine the shredded coconut, coconut milk, coconut oil, 4 tablespoons of maple syrup, vanilla extract, and sea salt. Process for about a minute until you achieve a sticky mixture.

Take a 5x9 inch container and line it with parchment paper for easy removal later.

Spoon the sticky coconut mixture into the container, pressing it down firmly into an even layer.

Rinse the fresh cranberries and drain them. In a small saucepan, add the cranberries and 1/4 cup of water. Bring to a gentle boil over medium-high heat, then reduce the heat and let it simmer for 5-10 minutes until the cranberries burst and the mixture thickens.

Remove the saucepan from heat and stir in 1/3 cup of maple syrup, orange juice, orange zest, and cinnamon. Mix well and then add the chia seeds, stirring again to combine. Let it cool to room temperature.

Once the cranberry orange sauce has cooled, pour it over the coconut base in the container.

Return the container to the freezer for about 1 hour to set.

After they are set, remove the bars from the container using the parchment paper. Cut into rectangles or squares and enjoy!