Gluten-Free Cranberry Bliss Bars

These Cranberry Bliss Bars are absolutely heavenly! Made with almond flour and oat flour, this Starbucks copycat recipe is gluten-free, dairy-free, and SO delicious. Fluffy and sweet blondies that are full of orange, cranberry, and ginger flavors topped with a fluffy vegan cream cheese icing, dried cranberries, vegan white chocolate drizzle, and orange zest. Every bite is melt-in-your-mouth good!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings Bars

Calories 304kcal

Author Christine McMichael

Equipment

Ingredients

1/2 cup vegan butter softened, or coconut oil
1/3 cup almond butter
1 large egg
1 Tablespoon orange juice about 1/4 orange
1/2 Tablespoon orange zest about 1/2 orange
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup almond flour
2/3 cup oat flour
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dairy-free white chocolate chips
1/2 cup dried cranberries

Topping

6 ounces vegan cream cheese room temperature
2 cups powdered sugar
1/4 teaspoon vanilla
1/4 cup dried cranberries roughly chopped
2 Tablespoons dairy-free white chocolate chips
1/4 teaspoon coconut oil
1/2 teaspoon orange zest

Instructions

Preheat the oven to 350 degrees F.
Whisk the butter (or oil), almond butter, egg, orange juice, orange zest, maple syrup, and vanilla in a large mixing bowl.
Add the almond flour, oat flour, ginger, baking powder, and salt on top.
Lightly mix the dry ingredients together with a spatula, then mix into the wet ingredients just until combined.
Fold in the white chocolate chips and dried cranberries.
Pour the batter into an 8x8" or 9x9" baking pan lined with parchment paper.
Bake for 27-30 minutes, or until a toothpick comes out clean. Let cool.
Meanwhile, use an electric mixer to mix the cream cheese, powdered sugar, and vanilla together until smooth.
Place the cream cheese icing in the refrigerator to set while the bars cool.
Melt the white chocolate chips and coconut oil together until smooth (add 1/2 teaspoon extra coconut oil after heating to thin out, if desired).
Lift the bars out of the pan and cut into 4 squares, then cut each square diagonally into 16 bars.
Add the cream cheese icing to each of the bars, then top with dried cranberries, white chocolate drizzle, and orange zest. Enjoy!

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