Cranberry Bliss Bars (Gluten-Free Dairy-Free)
Equipment
- mixing bowl + whisk & spatula
- measuring cups & spoons
- 9x9 baking dish
Ingredients
Dry
- 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
Wet
- ⅓ cup orange juice
- ⅓ scant cup maple syrup
- 1 teaspoon pure vanilla extract
Fold in
- ¼ cup shredded coconut, unsweetened
- ¼ cup vegan mini white chocolate chips
- ½ cup dried cranberries, unsweetened
Topping
- ½ teaspoon cane sugar
- handful vegan mini white chocolate chips
- handful shredded coconut, unsweetened
Instructions
- 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!
Notes
Feel free to add toppings as desired, the amounts provided are just an estimate. Additional dried cranberries can also be used.
Recipe tips:
- 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.