Vegan Cranberry Bliss Bars

Vegan Cranberry Bliss Bars

Made with Let's Do Organic Cornstarch by Natalie of @feastingonfruit

This is a homemade vegan & gluten-free version of the popular Starbucks holiday treat!

They taste just like the original with a little extra spice, lots of orange zest, and all the creamy dairy-free deliciousness on top.

How pretty is this cranberry studded holiday treat?!

The coffee chain describes bliss bars as "a blondie cake with dried cranberries—finished with a layer of cream-cheese icing flecked with orange zest and a sprinkle of dried cranberries."

You can even skip all the frosting and drizzles—these moist, chewy, fruit-filled bars are a total treat without too!

They're made vegan and gluten-free with a mix of almond flour, coconut flour, and Let’s Do Organic Cornstarch for the idyllic just-crumbly-enough cookie bar texture!

Cranberry Bliss Bars are perfect bringing to holiday parties, gift-giving and anything and everything during the holiday season!

Grab the recipe below!

  Vegan/GF Cranberry Bliss Bars
  • 3/4 cup (192g) cashew butter
  • 1/4 cup (50g) coconut oil
  • 2/3 cup 145g) coconut sugar
  • 1/3 cup (105g) maple syrup
  • 1 tsp vanilla extract
  • 1 cups (120g) almond flour
  • 2 tbsp (15g) coconut flour
  • 1/4 cup (30g) Let’s Do Organic Cornstarch
  • 1 tsp baking powder
  • 1 tbsp orange zest
  • 1/4 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 3/4 cup (120g) dairy-free white chocolate chips
  • 3/4 cup (90g) dried cranberries
Topping
  • 8oz dairy-free cream cheese
  • 1 cup powdered sugar
  • 1 tsp orange zest
  • 1/2 cup dried cranberries
  • 1/2 cup dairy-free white chocolate chips, melted
  Instructions
  1. Whisk together cashew butter, coconut oil, coconut sugar, maple syrup, and vanilla.
  2. Add almond flour, coconut flour, cornstarch, baking powder, zest, spices, and salt. Mix to combine.
  3. Fold in white chocolate chips and cranberries.
  4. Press into an 8x8” baking pan lined with parchment paper or greased.
  5. Bake 20-22 minutes at 350°F until golden around the edges.
  6. Cool 30 minutes in the pan, then chill to cool completely.
  7. With a hand mixer, whip together cream cheese and powdered sugar. Spread a thick layer on top of the cooled bars.
  8. Sprinkle with more cranberries, drizzle with melted white chocolate, sprinkle with orange zest. Chill until white chocolate is set.
  9. Slice into triangles and serve.