Paleo Cranberry Bliss Bars (Vegan Cranberry Bliss Bars) [Grain & Gluten-Free]
Posted: 11/25/17
Updated: 11/10/21
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These paleo cranberry bliss bars are just that: bliss! These vegan cranberry bliss bars are a grain-, gluten-, and dairy-free paleo Starbucks copycat recipe that’s perfect for the holidays. Blondies, layered with “cream cheese” frosting, topped with dried cranberries, these paleo cranberry bliss bars are so delicious. You’ll love these vegan cranberry bliss bars because they’re a holiday treat that are totally guilt-free! Easy to make with a high-speed blender like a Vitamix.
‘Tis the Season
I hate ordering cutesy names off a menu. In fact, most of the time I refuse.
I might want the “Rootin’ Tootin’ Ribeye A-Flutin'” but I’ll ask for “the ribeye with the onion straws, or whatever,” instead. Or I may land on the “Long Slow Screw Against a Wall,” but I’ll order “the lemongrass shooter” instead.
I simply refuse to order the cutesy, cutesy names. Sorry, not sorry. I find them unnecessary and embarrassing, and I feel like a tourist in a Hawaiian shirt in the middle of Times Square when I’m forced to recite the names. With one exception.
The cranberry bliss bar. And sure, it’s not too novelty, but that “bliss” in there? Is it really necessary?
Well, it turns out… it totally is. These paleo cranberry bliss bars, with their gluten-free blondie crust, dotted with sweet-tart dried cranberries and their white chocolate-cream cheese frosting? Pure bliss. Descriptor absolutely necessary.
The problem, though, is that they’re loaded with sugar and processed flour and conventional dairy, so the bliss ends after the last bite. After that? I’m lamenting the “diet creep” that’s taken over our holidays, making exceptions from our otherwise paleo diet more and more often since we’ll do a Whole30 in January, right?
These paleo cranberry bliss bars are the answer! With a gluten- and grain-free blondie crust, loaded with dried cranberries, then topped with a cream cheese frosting, this paleo Starbucks coypcat is such a treat. And bonus points? They won’t make you feel sluggish or yucky at all after indulging. Super win!
And they’re vegan cranberry bliss bars, too, making them squeaky clean. They’re a total must for any paleo or vegan holidays for sure.
And I can’t wait for you to try these paleo cranberry bliss bars! They’ll become holiday favorites for sure, and these vegan cranberry bliss bars are the perfect healthier treat and Starbucks copycat. You’ll just love them.
More Paleo Treats You’ll Love
- Paleo Cookies with Frosting (Lofthouse Style)
- Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)
- Best Chocolate Paleo Cupcakes Ever with Dark Chocolate Frosting (Gluten Free, Dairy Free)
- Paleo Pumpkin Pie
- Gluten Free Red Velvet Cake (Paleo, Healthy, Grain Free, Refined Sugar Free)
- Paleo Pecan Pie
Paleo Cranberry Bliss Bars (Vegan Cranberry Bliss Bars)
These paleo cranberry bliss bars are just that: bliss! These vegan cranberry bliss bars are a grain-, gluten-, and dairy-free paleo Starbucks copycat recipe that’s perfect for the holidays. Blondies, layered with “cream cheese” frosting, topped with dried cranberries, these paleo cranberry bliss bars are so delicious. You’ll love these vegan cranberry bliss bars because they’re a holiday treat that are totally guilt-free!
bars
Ingredients
For the Bliss Bars
- 3 cups almond flour
- 1 tablespoon coconut sugar
- ½ cup palm shortening or grass-fed butter (if not vegan)
- 6 tablespoons pure maple syrup
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 – 1 ½ cups dried cranberries
- ½ teaspoon ground ginger
- 1 teaspoon orange extract
For the Frosting
- 1 ½ cups raw cashews soaked in water for at least 4 hours then drained
- ½ cup coconut cream ONLY the solid part of coconut milk, very important – see Notes
- 2 tablespoons coconut oil at room temperature
- 6 tablespoons pure maple syrup
- 2 tablespoons fresh lemon juice
- ½ teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- ½ teaspoon orange extract
For the Toppings
- ½ cup dried cranberries chopped
- ¼ cup prepared frosting reserved from the frosting above
Equipment
- Oven
- 13×9 baking dish
- Parchment Paper
- Large bowl
- high-speed blender
- Spatula (or butter knife)
- Plastic bag
- Kitchen scissors
Instructions
For the Bliss Bars
- Preheat oven to 350° Fahrenheit. Line 13×9 baking dish with parchment paper and set aside.
- In large bowl, combine all ingredients for bliss bars. Stir well until dough is fully incorporated.
- Transfer bliss bar dough into baking dish and spread dough out into flat, even layer, pressing it into sides and corners of baking dish.
- Place baking dish in preheated oven and bake 15 minutes or until top of dough is lightly golden. Remove dish from oven and let bliss bars cool completely.
For the Frosting
- Add all frosting ingredients to high-speed blender and process until mixture is very, very smooth.
- Once mixture is smooth, transfer frosting from high-speed blender into large bowl. Let cool to room temperature.
To Frost the Bliss Bars
- Reserve ¼ cup of prepared frosting and set aside. Use spatula or butter knife to spread remaining frosting on top of cooled bliss bars. Sprinkle ½ cup chopped cranberries on top of frosting layer.
- Transfer reserved frosting into small plastic bag. Snip off one bottom corner of bag to create piping bag. Drizzle frosting over bars, then slice bars into triangles and serve.
Notes
- Make SURE to use only the solid part of the canned coconut cream or milk. Using liquid coconut milk will result in far too liquid a frosting.
- Make SURE to soak your cashews and use a high-speed blender. Failing to do so will result in a frosting that is not perfectly smooth.
- The frosting will be a bit more yellow than in the photo, due to the maple syrup. You can substitute honey for a lighter frosting.
Nutrition Information
Serving: 1bar, Calories: 525kcal, Carbohydrates: 51g, Protein: 9g, Fat: 33g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 132mg, Potassium: 414mg, Fiber: 6g, Sugar: 36g, Vitamin A: 237IU, Vitamin C: 1mg, Calcium: 111mg, Iron: 4mg, Net Carbs: 45g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Literally exactly the same as the Starbucks I used to eat as a kid. I love it. We followed the recipe perfectly except we used orange zest instead of extract. It turned out amazing. Not too sweet which I loved.
Yum! Thanks for sharing!
Can coconut oil be used instead of butter or palm shortening in the blondies?
We haven’t tested it, but it is certainly worth trying! Make sure the coconut oil is in the solid state.
So it says, make the blondies add all the ingredients.
Then it says make the cream cheese frosting combine all the ingredients.
You don’t see the ingredients separated. Please help.
Thank you!!
So sorry this information got deleted! We’ve fixed the ingredient sections now. Thanks for the heads up!
Can you make any parts of this recipe a few days in advance? Best stored in the fridge or freezer? Can’t wait to try them!
You can make the bars ahead of time! This recipe can be stored in either the refrigerator or freezer, up to you!
Can I replace the maple syrup/coconut sugar with Swerve to make these keto friendly?!
Just made them tonight and very excited to try one. Mine did not look as bright white as the photos posted here. And the “cream cheese” came out a little gritty, tastes too much like cocomut and not creamy enough and too runny. I saw in the comment section that you only use the solid part of the coconut cream and I wish that would be mentioned in the directions, because I stirred my coconut cream before measuring it out and I think that is what made my frosting too creamy.
Hi Lexi! Thanks for your comment. Yes – coconut cream is simply the solid part of any coconut milk or canned coconut product, and that is definitely why your frosting was a bit runny. Did you make sure to soak your cashews and use a high-speed blender? If not, the cashews won’t blend up well enough to be smooth. I tested this recipe again last week and had no issues 🙂
My frosting turned out more like soup, not sure what I could have done wrong. Is it meant to be just the fat part of the cream and not the liquid ?
Yes – that’s very important! Coconut cream is just the solid part of the coconut milk and what allows the frosting to solidify. The liquid part will make the frosting far too thin
Can these be frozen?
I think they could be but I’m not certain. I’m testing them today and will try it out and let you know!
I just made them last night and froze them! Ate one for breakfast (don’t judge me) and it tasted great! It was still slightly frozen when I ate it!
Ha!! I would never judge you for something like that 😉