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Cranberry Bliss Bars (Raw, Vegan)

December 22, 2016

Cranberry Bliss Bars (Raw, Vegan) by Plantbased Baker

The first time I had a cranberry bliss bar from Starbucks I knew my taste buds were changed forever. They were pure Christmas magic. I ate one every single day of the holiday season that year. I would have continued eating them every day afterwards, but they stop selling them after Christmas. Probably for the best.

Cranberry Bliss Bars (Raw, Vegan) by Plantbased Baker

Anyway, this raw vegan version is just as delicious, if not more! And most importantly, they’re much better for you than the original Starbucks treat. These bars have a chewy vanilla cookie cake base, sweet creamy icing and cranberries and orange zest on top that bring just the right amount of tang to balance it all out. What more could you want really!? I also drizzled dark chocolate on mine instead of the standard white chocolate for a bit of a healthier twist, but a cocoa butter based white chocolate would taste great too!

Cranberry Bliss Bars (Raw, Vegan) by Plantbased Baker Cranberry Bliss Bars (Raw, Vegan) by Plantbased Baker

Whether you’re making this dessert for your Christmas party or in the middle of July because you miss the seasonal Starbucks offering, I guarantee these bars will be a hit!

Cranberry Bliss Bars (Raw, Vegan)

December 22, 2016

Makes: 8 large Triangles


Ingredients:

Cookie Cake Base

  • 1 cup pitted dates, soaked and drained
  • 1 cup rolled oats
  • ½ cup raw macadamia nuts
  • ½ cup raw almonds
  • ⅓ cup coconut flakes
  • ⅓ cup dried cranberries
  • 1 Tbsp. maple syrup
  • 1 tsp. vanilla extract
  • ¼ tsp. orange zest
  • ⅛ tsp. salt

Icing

  • 1 ¼ cup raw cashews, soaked and drained
  • ¼ cup + 2 Tbsp. coconut oil, melted
  • ¼ cup cocoa butter, melted
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • ¼ cup + 1 Tbsp. fresh squeezed orange juice
  • 1 ½ Tbsp. fresh squeezed lemon juice
  • ⅛ tsp. salt

Toppings

  • Dried cranberries
  • Orange zest
  • Dark chocolate, melted

Directions:

For the Cookie Cake Base

  • Soak dates in warm water to soften for about 30 minutes.
  • Combine rolled oats, macadamia nuts and almonds in a food processor and process into a fine meal.
  • Add the coconut flakes and mix again.
  • Add the dates, after soaking and draining, dried cranberries, maple syrup, vanilla extract, orange zest and salt to the food processor and blend until a sticky dough forms.
  • Press mixture into bottom of lined 8”x8” baking pan and set aside while preparing the icing.

For the Icing

  • Soak cashews in warm water for 4-6 hours. Drain, place in food processor and blend until smooth.
  • Add the melted cocoa butter, coconut oil, maple syrup, vanilla extract, fresh squeezed orange juice, lemon juice and salt and blend until smooth and creamy.
  • Pour the icing over the cookie cake base. Sprinkle with dried cranberries.
  • Cover and place in the freezer to set for at least 4 hours, or overnight for best results.

Allow dessert to thaw at room temperature for about 15 minutes before removing from the pan and slicing into bars. Then drizzle them with dark chocolate and orange zest and enjoy! These will keep in the freezer for up to two weeks.


Notes

  • Melt cocoa butter using double boiler method: fill a pot halfway with warm water and bring to a simmer on the stove. Set a heatproof bowl over the pot, add the cocoa butter and stir continuously until fully melted. Remove from stove and allow to cool to room temperature before using.
  • Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.
  • Melt coconut butter by filling a container with hot water and setting jar in it until the butter melts, about 20 minutes. Allow butter to cool to room temperature before using.
  • Melt dark chocolate for topping by microwaving your favorite vegan dark chocolate bar at 50% power for 30-second intervals until melted.

Leave a Comment!


Cathy Deaton

December 22, 2016 | 8:41pm

Sounds Delicious!!

Reply
Sara True, Plantbased Baker

December 23, 2016 | 5:52am

Thank you Cathy! :)

Reply

About Me

Hi there! I’m Sara – a 26-year old marketing professional with a passion for plant-based baking on the side.

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