Vegan Cranberry Bliss Bars (Almond Flour, Maple-Sweetened, Gluten-Free)
Festive, tender cranberry bliss bars with pops of tart dried cranberries and bright orange zest—made with an almond flour base and naturally sweetened with maple syrup for an easy holiday treat.
Equipment
- 8-inch square pan
- Parchment paper
- Large mixing bowl
- Spatula
Ingredients
Ingredients
- 3 cups almond flour
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons water
- orange zest zest of one orange
- 2 teaspoons pure vanilla extract
- 1/2 cup pure maple syrup or keto maple syrup for low-carb
- 1/2 cup dried cranberries
- 1/2 cup mini white chocolate chips optional
Instructions
- Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper and set aside.
- In a large bowl, mix the almond flour, ginger, salt, and baking soda. Add in the water, orange zest, vanilla, and maple syrup. Stir until a soft dough forms.
- Fold in the dried cranberries and, if using, the mini white chocolate chips. You can also sprinkle some on top for extra flair.
- Transfer the dough to the prepared pan. Use a second sheet of parchment or the back of a spatula to press it down evenly.
- Bake for 12 minutes, or until the edges are just golden and the center looks set. Don’t overbake—these bars are best soft.
- Let cool completely in the pan before frosting or slicing.
Notes
Want to frost them? Use a dairy-free cream cheese glaze or melted white chocolate drizzle once cooled.
Keto version: Swap the maple syrup with a sugar-free maple alternative and use unsweetened dried cranberries if you can find them.
These freeze like a dream. Just thaw in the fridge or at room temp before serving.
I like to double the batch and freeze half. They’re great to pull out for last-minute guests.