Preheat oven to 325ºF. Line a 13x9 baking pan with parchment paper and spray with non-stick cooking spray.
In a large mixing bowl, combine eggs, coconut milk, butter, vanilla extract and 2 tbsp. tangerine juice. Whisk until combined.
In a separate bowl combine almond meal, coconut flour, FruSweet, baking powder, and sea salt. Add dried cranberries and chopped walnuts. Gradually stir dry ingredients into wet ingredients.
Pour batter into 13x9 baking pan and spread to edges with a spatula. Bake for 30-35 minutes and allow bars to cool for 1 hour.
In a small bowl, combine ingredients for citrus glaze. Whisk until thick and smooth.
Slice bars and drizzle with glaze.
Sweetener Notes: The original recipe calls for FruSweet, but for an all coconut option use 1/2 cup CocoSweet instead. For the glaze, Steviva Blend Fine Powder is the best option because of its powdered sugar consistency.