For the frosting

1. Combine the ingredients in a bowl and whisk together until fluffy and combined. Set aside in a cool place.

For the bars

1. Preheat the oven to 350 F and line an 8×8″ baking pan with parchment paper lightly greased with coconut oil.
2. Combine the tigernut flour, tapioca starch, coconut sugar, baking soda, and cinnamon in a large mixing bowl until well incorporated.
3. Stir in the coconut oil and vanilla extract.
4. For the gelatin egg (sub 2 regular eggs if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the gelatin and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
5. Fold in the dried cranberries into the dough until evenly dispersed.
6. Add the dough to the baking pan and evenly flatten. Bake in the preheated oven for 25 minutes, or until the base is fully cooked.
7. Remove the base of the bars by carefully transferring the parchment paper to a cooling rack. Allow the bars to cool to touch.
8. Top the bars with frosting and the remainder of the dried cranberries.
9. Slice the bars into triangles by slicing the sheet into four squares, and slicing each square diagonally.