These Paleo Cranberry Bliss Bars have a thick cookie layer studded with chewy cranberries, topped with creamy dairy free cheesecake and a white drizzle. They are gluten free, dairy free, and naturally sweetened.
When asked what holiday recipes you all want to see, these bars were one of the most popular response. I have never had the Starbucks original, but I looked it up and came as close as possible. There are no white chocolate chunks, I don’t think they make a paleo version. Maybe someday. But the cheesecake topping is amazing and won’t make you miss the chucks.
This is the sixth month of my healthy baking challenge. I skipped a couple months due to being so busy. In November I shared Paleo Whole30 Loaded Baked Potato Soup and Paleo Pumpkin Cinnamon Roll Bread. It was so fun to see all the recreations of those recipes and I can’t wait to see these this month. Here are the instructions to enter:
- Make this recipe between December 1st-31st
- Once you make it, take a picture and post it on Instagram, Facebook, or email it to me: [email protected] (you don’t need to do all 3). If posting to Instagram, use the #realfoodbakingchallenge hashtag so I can find it. If your profile is private, send me a DM. If using Facebook, just post to my page and I’ll see it.
- Bonus entry if you come back and leave a review on the recipe you made
- I’ll randomly choose a winner to win $100 Amazon gift card. Yay!
- I also shared Paleo Vegan Cinnamon Candied Almonds and if you make both recipes you are entered twice! Then we’ll start over the next month. I’m looking forward to seeing all the recreations.
The Cookie Bars
The bars are a mix of ghee, coconut sugar, almond flour, ginger, and dried cranberries. Grass-fed gelatin is added for extra chewiness and also helps hold them together. You could try leaving it out, but they won’t be as chewy. With the gelatin added you could try leaving the egg out if you need egg-free. I think the gelatin will help hold them together still.
The Cream Cheese Frosting
The cream cheese frosting is dairy free, made with a cashew base. I’ve used a similar one for my Paleo Red Velvet Brownies, but didn’t make as much for these bars. The cashews get blended up with maple syrup, coconut oil, and orange juice and it makes the most delicious frosting. My daughter was eating it by the spoonful. It’s creamy and sweet with just a touch of tang from the orange juice.
The Coconut Butter Drizzle
The white drizzle on top is melted coconut butter (manna) with no sweetener or anything. I just did it for looks since the original have a drizzle. You could definitely skip this step, but it does make them pretty.
Cranberries at most stores are full of unnecessary sugar and even oil sometimes. I found two good options on Amazon, Steve’s PaleoGoods and Made in Nature. I went with the Made in Nature and love how they worked. They were still soft and chopped up nicely. If you live by a Whole Foods or Trader Joes then you may be able to find some cranberries that work.
I think you will love this made-over version of the popular treat. They are sweet, chewy, and so delicious!
Don’t forget to take a picture, send it to me, and comment if you these paleo cranberry bliss bars.
Paleo Cranberry Bliss Bars
- 1/2 cup ghee, room temperature
- 2/3 cup coconut sugar
- 1 large egg
- 2 cups almond flour
- 1 tablespoon grass-fed gelatin
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup chopped dried cranberries
- 2/3 cup raw cashews
- 3 tablespoons maple syrup room temperature
- 2 tablespoons melted coconut oil
- 2 tablespoons orange juice
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons chopped dried cranberries
- 1/4 cup melted coconut butter (manna)
- Preheat the oven to 325° and line a 9x9 pan with parchment paper. Set aside.
- In a large bowl, cream the ghee and coconut sugar together until well mixed. Add in the egg and stir again. Add in the almond flour, gelatin, ginger, salt, and vanilla and mix until well combined and no dry spots remain. Fold in the cranberries and scoop into the prepared pan and bake 22-25 minutes, until the edges are light brown.
- While the bars bake, make the cheesecake topping. Soak the cashews for 8 hours in cold water or hot water for 1 hour, changing water 1-2 times to keep it hot. Once soaked, drain the cashews and add them to a high powdered blender or food processor. Add in the maple syrup, coconut oil, orange juice, salt, and vanilla and blend until completely smooth. Pour into a bowl until needed.
- Once the bars have fully cooled, top with the cheesecake frosting. Spread evenly on the bars and sprinkle the dried cranberries on them. Place in the fridge for at least 4 hours to chill. Top with the melted coconut butter if desired.
- To cut bars into triangles, cut them 3x3 (into 9 squares) and then each square in half, corner to corner, into a triangle.