In a food processor, pulse the dates and walnuts until a thick paste forms. Press into an 8-by-8-inch baking dish by hand to form an even crust layer at the bottom.
In a small mixing bowl, fold the coconut flakes into the honey and coconut cream concentrate until fully incorporated. Press this mixture on top of the crust.
In a medium saucepan over medium heat, stir together the cranberries and orange juice. Bring to a simmer, while stirring frequently. The cranberries will begin to "pop" and release their juices.
When all the cranberries have popped and a thick jelly forms, about 10 minutes, pour over the top of the coconut layer and smooth the top with a spatula. Top with the orange zest.
Refrigerate for 1 hour to set the cranberry jelly before cutting into squares and serving.
Notes
If you're not able to obtain fresh cranberries, you can use any fruit (strawberries work wonderfully), but add a dash of gelatin powder. As with the cranberries, heat the fruit and orange juice together until thickened.
Recipe by Primally Inspired at https://www.primallyinspired.com/cranberry-orange-bars-paleo/