Directions:

Melt the coconut oil in a small saucepan over medium heat. Remove from the heat and add the orange zest. Let infuse for 3-4 minutes.

Stir in the maple syrup, almond butter, molasses, and vanilla until fully incorporated. Add the ginger, cinnamon, clove, and salt and fold to combine.

In a large mixing bowl, combine the oats, coconut, pecans, and walnuts. Pour the wet mixture over the dry ingredients. Fold to combine until everything is evenly coated. Lastly, roughly chop the ginger and cranberries and stir them into the mixture.

Preheat oven to 275°F / 135°C. Line two rimmed baking sheets with parchment paper.

Spread the mixture evenly across both baking sheets, using the back of a greased spatula or your hands to flatten it. It’s important that you really press and compact the ingredients together so that they’ll bake into a solid slab.

Place in the oven and bake for 30-40 minutes until golden and fragrant. Remove from the oven and let cool completely before breaking the slabs into the size of your choice for storage. Keep in an airtight container at room temperature for up to one month.