Preheat your oven to 350 degrees and line an 8 x 8" square baking dish with parchment paper.

In a large bowl, whisk together the eggs and coconut sugar until smooth, then the coconut oil and vanilla until combined.

Combine the coconut flour and salt, then add to the wet ingredients to form a dough. Coconut flour is very dense and expands once added, so the dough will become thicker as it sits. To firm it up enough to press it into the baking dish, you might need to chill it in the freezer for 5-10 minutes.

Once chilled, press about 2/3 of the dough into the bottom of the parchment lined baking dish using another piece of parchment paper to press down since it will be sticky. You want the bottom layer to be about 1/4-1/2 inch thick, take more dough from the remaining mixture as needed.

Bake the bottom crust in the preheated oven for about 7 minutes until almost set. During this time, chill the remaining dough in the freezer.

Remove the bottom crust and immediately top with the cranberry sauce, then crumbled the remaining chilled dough all over the top. Sprinkle with a bit more coconut sugar as desired, then return to the oven to bake for another 18-20 minutes, or until crust and topped are golden brown and filling is bubbly.

After removing from oven, allow the bars to cool completely before cutting into squares and serving. You can chill to speed up cooling time. Enjoy!