Cranberry bliss bars made vegan and gluten-free! A chewy and moist blondie bar with notes of cinnamon, ginger, maple, coconut and white chocolate.
When I originally started this recipe, my intention was to create a vegan version of the Starbucks cranberry bliss bar. With each test run, I seemed to move slightly further from that however, I'm not mad about it. The end result turned into something even better; a vegan cranberry oat bar with hints of spiced nuttiness, creamy white chocolate, and coconut. While it's not an exact match to the Starbucks bar, it's absolutely drool-worthy and still hits the spot/sweet-tooth perfectly.
I skipped the cream cheese frosting topping and instead loaded the top with more white chocolate, a bit of cane sugar for a festive look (and crunch), and more coconut shreds. Check out the substitution and variation section below for additional ideas!
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Vegan GF cranberry bliss bar ingredients
- Oat flour
- Almond flour
- Coconut sugar
- Orange juice
- Maple syrup
- Vanilla extract
- Dried cranberries
- Vegan white chocolate chips (I used Enjoy Life mini chocolate chips)
- Cane sugar (for topping, optional but recommended for a crispy top)
How to make cranberry bliss bars (gluten-free, dairy-free)
- First, add all dry ingredients to a mixing bowl and whisk together.
- Next, add wet ingredients directly to the dry (one-bowl recipes for the win).
- Then, fold in coconut shreds, vegan white chocolate chips, and dried cranberries.
- Finally, add to a baking dish, bake for about 22 minutes (or until golden) and enjoy!
It's an easy and quick vegan cranberry dessert that is perfect for winter and/or the holidays.
Oat flour: substitute with sorghum flour if needed.
Almond flour: I haven't tried this recipe with a replacement for almond, however cashew flour should work.
Coconut sugar: coconut sugar adds a subtle caramel like sweetness to the bars. Brown sugar or date sugar will also work.
Dried cranberries: be sure to use dried cranberries and not frozen or fresh cranberries. I've tried it both ways and the results are best with dried. Dried cherries may also work with a slight taste variation.
Orange juice: provides acid needed to help the blondies rise (in combination with the baking soda) and provides subtle citrus flavors to the recipe. I do not recommend substituting.
Add a tablespoon of orange zest to the batter or top the blondies with a few sprinkles of zest for additional flavor.
Top with vegan cream cheese of choice, melted white chocolate, or vegan powdered sugar.
As with many baked goods, these cranberry bliss bars are best fresh out of the oven.
Store in the fridge for up to a week or freeze them for up to a few months. They also can be stored at room temperature, but only for a day or so.
To reheat: warm in the microwave or oven. Add a tiny bit of oat butter for an ultra lux taste experience.
Cranberry Bliss Bars (Gluten-Free Dairy-Free)
- mixing bowl + whisk & spatula
- measuring cups & spoons
- 9x9 baking dish
- 1 cup oat flour, packed
- 1 cup almond flour, packed
- ¼ cup coconut sugar, packed
- 1 teaspoon cinnamon
- ½ scant teaspoon salt
- ½ teaspoon baking soda
- ⅛ teaspoon ginger
- ⅓ cup orange juice
- ⅓ scant cup maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup shredded coconut, unsweetened
- ¼ cup vegan mini white chocolate chips
- ½ cup dried cranberries, unsweetened
- ½ teaspoon cane sugar
- handful vegan mini white chocolate chips
- handful shredded coconut, unsweetened
- Prep: Preheat the oven to 350°F and grease an 8x8 baking dish with coconut or avocado oil.
- Combine dry ingredients, then add wet: Add all dry ingredients to a medium sized mixing bowl and whisk together (whisking helps remove any clumps). Add wet ingredients directly to the dry and stir until combined. Fold in coconut shreds, mini white chocolate chips, and dried cranberries. Pour into greased baking dish and smooth with a spatula. Gently tap/shake to help the batter lay flat. Top with a sprinkle of cane sugar and additional chocolate chips + coconut.
- Bake for 22-24 minutes or until golden brown. Remove from the oven and let cool for 5-10 minutes, enjoy!
- Do not overflow the measuring cups when measuring liquid, ensure they are level (or just below for scant)
- Pack flour tightly into the measuring cup. Press flour down with finger tips or a spatula if needed or scoop directly into the bag of flour and press firmly on the side of the bag as you drag the scoop out.
- Substituting vegan white chocolate for semi-sweet or dark chocolate is possible, however it will result in a very different tasting dessert.
If you made these cranberry bliss bars, please leave a star rating and a review below! Questions, comments, concerns? Use the comment section below or send me an email or DM, happy baking!