In a pot on medium-low heat combine the filling ingredients and allow to simmer for 10-15 minutes. You may need to put a lid on the pot once the cranberries begin to pop. Once all of the cranberries have popped and the mixture has begun to stew, place everything into a food processor or blender and quickly pulse to break down any of the remaining large bits. Transfer to a bowl and set aside.

Preheat the oven to 175 degrees celsius (350 degrees Fahrenheit) and line a 8 x 8 baking dish with tin foil

In a mixing bowl combine all of the ingredients for the base. Empty the dough into the baking dish and pat down firmly with your fingers so that the base is firmly packed and approximately 1cm in thickness throughout. Bake in the oven for 10-12 minutes until it begins to turn golden in colour.

While the base is baking make the final layer by combining all of the topping ingredients and stirring until well mixed.

Spoon the filling onto the base and distribute it to the edges/corners in an even layer. Sprinkle the almond flour and coconut topping overtop.

Bake in the oven for 20 minutes until the topping turns a golden/light brown colour. Remove from the oven and allow to completely cool before lifting out of the baking dish using the tin foil. Cut into squares and store in an airtight container in the fridge for up to a week.