1 1/4 cups fresh or frozen cranberries
1/4 cup pure maple syrup
2 cups nondairy semi-sweet chocolate chips, such as Enjoy Life
1/2 cup icing sugar, sifted
1/4 cup full-fat canned coconut milk
1 teaspoon vanilla extract
1 cup almonds, toasted

Line an 8-inch square metal pan with plastic wrap.

Put the cranberries and maple syrup in a medium saucepan. Bring to a boil, then boil on high for 5 minutes, until the liquid is reduced and the consistency is similar to jam. Remove from heat. Stir in the chocolate chips and mix until they are completely melted. Add the remaining ingredients. Mix well. Stir in the almonds. Pour into the pan, spreading evenly. Cover and chill overnight. Store in the fridge until serving.