Sunflower Cranberry Crunch

Directions

1. Pulse seeds and coconut milk in blender until a smooth paste forms. You may have to stop it and stir it a little, as it has a tendency to form a big glob on one side. Add a little more coconut milk to make it blend better, but not too much so that it gets goopy. Spoon it into a bowl.
2. Pulse the cocoa powder, syrup and dried cranberries in blender until it looks mixed together and the cranberries look cut up.
3. Combine the seed mixture and the cranberry mixture. Roll into a ball and then flatten on a cutting board. Use a cookie cutter or biscuit mold to cut them into circles (or other shapes). Transfer these to a silpat baking sheet.
4. Cook for about 15 minutes at 325, then turn them over and cook for another 15-20 minutes. Both sides should be light brown.