For the crust:
1 cup fresh cranberries, coarsely chopped
3 tablespoons Swerve Sweetener (or sweetener equivalent to 3 tablespoons sugar)
Increase oven temperature to 350 degrees. In a small bowl, mix cranberries with 3 tablespoons Swerve and set aside. Layer walnuts, coconut, and chocolate on top of crust; top with cranberries. Evenly drizzle 1-1/4 cups sweetened condensed coconut milk on top. Bake at 350 degrees for 20 to 25 minutes, or until lightly golden on top and bubbly around edges. Let cool completely and refrigerate until chilled before cutting into bars.