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Gluten Free Cranberry Bliss Bars

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Ingredients Method Notes

Ingredients
  

Cranberry Bars
  • 1 egg
  • 1/4 cup honey
  • 1 tsp vanilla
  • 3 tbsp butter softened
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup fresh cranberries roughly chopped
  • 1/4 cup white chocolate chips
  • 1/4 cup pistachios or chopped walnuts
Cream Cheese Frosting & Topping
  • 6 oz cream cheese
  • 3 tbsp honey
  • 3 tbsp butter
  • zest from 1 orange
  • 1/4 cup dried cranberries
  • 2 tbsp pistachios or walnuts

Method
 

  1. Preheat oven to 350F. Grease a 8x8 glass baking or line it with parchment paper.
  2. Make the cranberry bars. In a food processor, blend egg, honey, butter, and vanilla for 30 seconds. Scrape down the sides, then add almond and coconut flours, baking soda, salt, and spices. Blend until a sticky dough ball forms.
  3. Remove blade and fold in dried cranberries, fresh cranberries, white chocolate chips, and nuts.
  4. Press dough into prepared baking dish. Bake for 18-20 minutes.
  5. While bars are baking, make cream cheese frosting. Add cream cheese, orange zest, butter and honey to stand mixer. Beat until fluffy. Chill in fridge.
  6. Remove cookies from oven and allow to cool entirely before frosting.
  7. Spread cream cheese frosting in an even layer on top of the bars. Then sprinkle dried cranberries and nuts on top.
  8. Store in fridge for up to 10 days.

Notes

To make the cookies dairy-free, sub in softened (but not melted!) coconut oil. 
If you want to make the frosting dairy-free, replace the butter and cream cheese with 8oz dairy free cream cheese from Kite Hill