For the Coconut Base:

1. Add all ingredients to a food processor and process for about a minute until you get a sticky mixture.
2. Line a 5×9 inch container with parchment paper, spoon in the mixture, and press down firmly with a spatula or your hands.
3. Transfer to the freezer and let it firm up as you prepare the sauce.

For the Cranberry Orange Sauce:

1. Rinse the cranberries and drain off excess water. Add them to a small saucepan with water and bring to a gentle boil over medium-high heat.
2. Reduce heat to low and let it simmer for 5-10 minutes until the cranberries pop and the mixture thickens.
3. Remove the saucepan from heat and add the maple syrup, orange juice, orange zest, and cinnamon.
4. Stir, then mix in the chia seeds and stir some more to combine. Let it cool down to room temperature.

To Assemble:

1. Pour the cooled cranberry orange sauce on top of the coconut base and return to the freezer for 1 hour to set.
2. Cut into rectangles or squares and enjoy! Store leftovers in the fridge for up to a week or in the freezer for up to 3 months.