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.
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. 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. 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.
I’m sharing these paleo cranberry bliss bars (or vegan cranberry bliss bars, you know, however you roll!) to celebrate The Sweetest Season cookie week! I’ve shared cookies for The Sweetest Season for a few years now, starting with peppermint layer brownies a couple years back (and a paleo version of those coming this week!) and shared paleo peppermint Oreos last year. I’m noticing a theme…
This year, things are a little different, since we’re raising money for Cookies for Kids’ Cancer in conjunction with the cookie fest. Cancer is the #1 cause of death of children by disease in the U.S. Currently, 40,000 U.S. children are actively battling cancer. With less than 4% of the National Cancer Institute’s budget allotted for all forms of pediatric cancer, we want to raise both money and awareness this holiday season. As a mom who lives in Memphis (home of St. Jude!), fighting children’s cancer is a cause so, so close to my heart. I hope you’ll consider donating, even if it’s just a little! It all helps.
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.
To make these paleo cranberry bliss bars, I used…
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!
- 3 cups almond flour
- 1 tablespoon coconut sugar
- 1/2 cups palm shortening or grass-fed butter if desired, if not vegan
- 6 tablespoons pure maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 Pinch of Salt
- 1 teaspoon vanilla Extract
- 1 - 1 1/2 cups dried cranberries
- 1/2 teaspoon ground ginger
- 1 teaspoon orange extract
- 1 1/2 cups raw cashews soaked in water for at least 4 hours, drained
- 1/2 cup coconut cream ONLY the solid part of the coconut cream, very important
- 2 tablespoons coconut oil at room temperature
- 6 tablespoons pure maple syrup
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/2 teaspoon orange extract
- 1/2 cup dried cranberries chopped
- 1/4 cup frosting reserved
Make the blondies: Preheat oven to 350º F and line a 13x9" pan with parchment paper. In a large bowl, combine all of the ingredients and stir to combine well. Press into parchment-lined pan and bake 15 minutes or until top is lightly golden brown. Remove from oven and let cool completely.
Meanwhile, make your cream cheese frosting. Combine all ingredients in a high-speed blender and process until very, very smooth. Scrape into bowl and let cool to room temperature.
Using a spatula or butter knife, spread on top of cooled blondie layer, reserving 1/4 cup frosting, then sprinkle with 1/2 cup chopped cranberries.
Transfer 1/4 cup frosting into small plastic bag and snip off the tip. Drizzle bars with remaining frosting, then cut into triangles.
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.