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Gluten Free Cranberry Bliss Bars

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

Instructions
 

  • Preheat oven to 350F. Grease a 8x8 glass baking or line it with parchment paper.
  • 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.
  • Remove blade and fold in dried cranberries, fresh cranberries, white chocolate chips, and nuts.
  • Press dough into prepared baking dish. Bake for 18-20 minutes.
  • 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.
  • Remove cookies from oven and allow to cool entirely before frosting.
  • Spread cream cheese frosting in an even layer on top of the bars. Then sprinkle dried cranberries and nuts on top.
  • 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