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5 from 2 votes

Paleo Vegan Cranberry Crumb Bars

Servings: 9 bars


Shortbread Crust

Cranberry filling

Crumb Topping

  • 1/4 shortbread mixture from the crust
  • 1/4 cup chopped pecans


  • Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside
  • In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
  • While the base is cooking, make the filling if not already made.  See notes for more instructions. 
  • Once the base is cooked let cool 5 minutes. While that is cooling add chopped pecans to the remaining shortbread dough.
  • Spread the cranberry sauce on the base then sprinkle the dough/pecan mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20 minutes, or until golden brown.
  • Cool and store in fridge. 


Cranberry Sauce: 1 (12oz) bag fresh cranberries, 1/2 cup chopped dates, 1/2 cup orange juice, 1/4 teaspoon salt, 1/4-1/2 water. Combine all ingredients in a pan (start with 1/4 cup water) and cook on medium-low, stirring regularly, until cranberries have popped and dates and mostly dissolved- about 12 minutes. Add more water if needed.