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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!

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!

Course Dessert, Snack
Cuisine American, Holiday
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 bars

Ingredients

Blondies

  • 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
  • Pinch of Salt
  • 1 teaspoon vanilla Extract
  • 1 - 1 1/2 cups dried cranberries
  • 1/2 teaspoon ground ginger
  • 1 teaspoon orange extract

Cream Cheese Frosting

  • 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

Bars

Instructions

  1. Make the blondies: Preheat oven to 350ยบ 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.
  2. 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.
  3. 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.
  4. Transfer 1/4 cup frosting into small plastic bag and snip off the tip. Drizzle bars with remaining frosting, then cut into triangles.

Recipe 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.