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!
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.