Soak cranberries in maple syrup overnight.

Drain and set aside for garnish. Alternatively, if you want to make sparkling cranberries (not paleo), roll in granulated sugar or monk fruit sweetener, then allow to dry on a sheet pan for about an hour.

Combine all ingredients in a shallow saucepan. Bring to a boil, then reduce to simmer and allow to cook for about 10 minutes or until the cranberries have broken down.

Use an immersion blender to make a smooth sauce. Refrigerate in a sealed container until ready to use.

Before making the crust, line an 8x8" brownie pan with parchment paper.

Place all crust ingredients in a food processor and pulse for about a minute until well combined.

Pour the crust mixture into the brownie pan and gently distribute into an even layer. Press down firmly.

Blend all filling ingredients together in a food processor until smooth.

Pour the filling over the crust and place in the freezer for about 2 hours or until set.

While still frozen, remove from the pan by pulling on the parchment and place on a cutting board.

After 5 minutes, slice into 16 bars using a sharp knife.

Allow to sit at room temperature for about 20 minutes before serving. Garnish with cranberry sauce and candied cranberries.