Paleo Cranberry Bliss Bars (With Vegan and Keto Options)

Paleo Cranberry Bliss Bars are a fun and festive dessert! Bake a batch to share with friends and family during the holiday season, or give as gifts. This easy-to-prepare shortbread recipe is gluten-free, grain-free, refined sugar-free, and can easily be made keto or vegan.

Are you a fan of Cranberry Bliss Bars? Truthfully, before making this recipe, I didn’t ooh and ahh over the iconic bar. This homemade version tastes delightfully buttery, is perfectly sweet without being overwhelming, and leaves you feeling spry! 

Plus, the bars are so easy to share, and make fabulous gifts for those of you who give the gift of cookies during the holidays.

What more could you want out of a holiday dessert?!. 

Recipe Highlights:

  • Gluten-free and grain-free
  • Tastes perfectly sweet, tangy, and buttery
  • Quick and easy to prepare
  • Paleo
  • Easy to make Keto or Vegan

Let’s bake some bars!

How to Make Paleo Cranberry Bliss Bars:

Begin by making the cashew frosting. To do so, place the cashews in a bowl or measuring cup and cover with a couple inches of boiling water. Soak 1 hour (or up to overnight). Drain the water and place soaked cashews in a blender along with the rest of the ingredients for the frosting. Blend until completely smooth. Refrigerate until ready to use.

Preheat the oven to 350 degrees F, and line a 13” x 9” baking dish with parchment paper.

Add all of the ingredients for the cranberry shortbread to a mixing bowl and stir well until combined. Press mixture into the parchment-lined baking dish, creating an even layer. Bake on the center rack of the preheated oven for 15 to 20 minutes, or until edges are golden-brown. 

Remove from the oven and cool completely. Once cool, transfer the shortbread to a cutting board by pulling up on the parchment paper.

Spread most of the cashew frosting over the shortbread crust, reserving some of the frosting for drizzling (if desired). Sprinkle with dried cranberries, and use a spoon to drizzle remaining frosting over the bars.

Cut into triangles and serve!

Make Vegan Cranberry Bliss Bars:

Simply substitute melted coconut oil or melted vegan “butter” spread for the butter in this recipe to make it dairy-free and vegan.

How to Make Keto Cranberry Bliss Bars

Are you looking for a sugar-free dessert? Make this recipe low-carb or keto friendly by swapping out the pure maple syrup for your favorite sugar-free sweetener. My top recommendation is to replace the pure maple syrup with a liquid sugar-free sweetener, as that is the only change you would need to make and it will be a 1:1 swap.

As an alternative, use your favorite granulated sugar-free sweetener. For the shortbread, start with ½ cup of granulated sweetener and increase from there, and add ½ cup full-fat coconut milk to offset the liquid. For the topping, use ⅓ cup of sugar-free sweetener, and add another ⅓ cup of full-fat coconut milk.

If using liquid stevia drops, add drops to taste. Replace the pure maple syrup with full-fat canned coconut milk.

Recipe Adaptations:

  • Use hazelnut flour or paleo baking flour instead of almond flour
  • Swap lemon zest for the orange zest
  • Make pistachio bliss bars by using pistachios instead of dried cranberries

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Because all humans deserve a little bliss in their lives…

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Cranberry Bliss Bars

Course: Dessert
Cuisine: American
Keyword: cranberry bliss bars, gluten free, grain free, healthy dessert, paleo, vegan
Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 12 bars
Author: Julia

A grain-free, vegan take on classic cranberry bliss bars

Print

Ingredients

Shortbread Cookie Crust:

Cashew Frosting

Instructions

Make Cashew Frosting:

  1. Place the cashews in a bowl or measuring cup and cover with a couple inches of boiling water. Soak 1 hour (or up to overnight). Drain the water and place soaked cashews in a blender along with the rest of the ingredients for the frosting. Blend until completely smooth. Refrigerate until ready to use.

Make Shortbread Cookie Crust:

  1. Preheat the oven to 350 degrees F, and line a 13” x 9” baking dish with parchment paper.

  2. Add all of the ingredients for the cranberry shortbread to a mixing bowl and stir well until combined. Press mixture into the parchment-lined baking dish, creating an even layer. Bake on the center rack of the preheated oven for 15 to 20 minutes, or until edges are golden-brown. 

  3. Remove from the oven and cool completely. Once cool, transfer the shortbread to a cutting board by pulling up on the parchment paper.

  4. Spread most of the cashew frosting over the shortbread crust, reserving some of the frosting for drizzling (if desired). Sprinkle with dried cranberries, and use a spoon to drizzle remaining frosting over the bars. Cut into triangles and serve!

Recipe Notes

*Replace butter with melted coconut oil to make vegan

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Comments

  1. Pingback: Healthy Vegetarian Meal Plan 12.15.2019 - The Roasted Root

  2. Anne-Marie

    My husband who loves brownies said these were better. And he does not follow a gluten free diet. Thanks for a winner.

    Reply

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