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Paleo Cranberry Bliss Bars
Prep Time
1 hr
Cook Time
15 mins

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

Course: Dessert
Cuisine: American
Keyword: cranberry bliss bars, gluten free, grain free, healthy dessert, paleo, vegan
Servings: 12 bars
Author: Julia
Shortbread Cookie Crust:
Cashew Frosting
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