Blissful Cranberry Bars

This Blissful Cranberry Bar frosting gets its gorgeous caramel color from date syrup

Over the weekend my daughter wanted to start her holiday baking. She has a group of friends who like to get together to decorate cookies. I had the perfect sugar cookie dough when I baked professionally, and that’s what I made every year when the kids were small, along with gingerbread (which I have since update to be grain free). So she came over to bake together. We sipped champagne and made several recipes. It was a fun afternoon, and we reminisced about baking with my mom, and how much we miss that.

My daughter was asking me to develop a recipe for the famous Starbuck’s Cranberry Bliss bar. I was pretty sure my scone recipe would fit the bill, so today I tested it, replacing ingredients to emulate the original creation. The “base” dough works very well as a blank canvas for just about any flavor, so this was a simple transition.

The frosting is also based on a basic cashew frosting, adding the flavors to recreate a cream-cheese style finish.

Date syrup has a low glycemic level, and it’s all natural, so I’ve been enjoying using it as a substitute for other sugars, such as maple syrup or honey. if you don’t have date syrup, you can order it online or just substitute honey or maple syrup, depending on the flavor profile you desire. If you prefer a lighter color, use honey, as the date syrup is very dark and gives the icing its caramel color.

I really like Miyokos butter for this recipe also, but substituting a natural palm or vegetable shortening is fine. I do not recommend ghee, however. It seems to melt too quickly when it’s combined with the dry ingredients, and you want those little pieces of fat throughout the dough so when it bakes they create tenderness.

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Blissful Cranberry Bars

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

Shortbread

• 1 cup coconut flour
• 1 cup tapioca flour
• 1 teaspoon grain free baking powder (see Pro Tip)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup (2 oz) Miyokos vegan butter or palm shortening, cold and cubed
• 1 egg
• 1/4 cup date syrup (you may also substitute maple syrup or honey)
• 1/2 cup full fat coconut milk
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds

Frosting

• 1 1/3 cup raw organic cashews
• 1/3 cup date syrup (you may also substitute maple syrup or honey)
• 1/3 cup full fat organic coconut milk
• 1 Tablespoon lemon juice
• 1 teaspoon fresh orange zest
• 1 teaspoon vanilla extract
• pinch sea salt

Method

1. Preheat oven to 375°F.
2. Place the dry ingredients into the bowl of a mixer with the paddle attachment, or combine by hand.
3. Add the vegan butter or shortening and mix until it forms small peas texture.
4. Combine the coconut milk, vanilla, egg and date syrup.
5. Add the wet ingredients to the dry mixture. Mix until dough comes together and pulls away from the sides of the bowl. Do not over mix.
6. Add the cranberries and almonds, and mix just enough to disburse.
7. On a tapioca floured surface, press the dough into a ball, then a flat circle about 1 to 1-1/2 inch thick, approximately 8 inches in diameter.
8. Cut the disc into 8 “pie-shape” scones.
9. Arrange on a baking sheet lined with parchment paper.
10. Bake on 375ºF for 20 to 25 minutes. Rotate the sheetpan halfway through baking to ensure an even bake.
11. Cool before frosting.

Frosting

1. Soak the cashews in boiling water for one hour. Drain and add to a high speed blender or food processor. Add the remaining ingredients and process on high until smooth and thick consistency.
2. Use a small spatula to top each bar with frosting, then sprinkle with additional dried cranberries and/or almond slices if desired.

Pro Tip

 If you choose to not use the date syrup, the final caramel color may not look as deep.

If you can't find grain-free baking powder, you can use a combination of baking soda and cream of tartar as a substitute as a 1:2 ratio. For example, if the recipe calls for 1 teaspoon of baking powder, you can substitute 1/3 teaspoon baking soda and 2/3 teaspoon cream of tartar.

https://livingdelishandnutrish.com/recipe/blissful-cranberry-bars

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it # livingdelishandnutrish

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Blissful Cranberry Bars

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

Shortbread

• 1 cup coconut flour
• 1 cup tapioca flour
• 1 teaspoon grain free baking powder (see Pro Tip)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup (2 oz) Miyokos vegan butter or palm shortening, cold and cubed
• 1 egg
• 1/4 cup date syrup (you may also substitute maple syrup or honey)
• 1/2 cup full fat coconut milk
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds

Frosting

• 1 1/3 cup raw organic cashews
• 1/3 cup date syrup (you may also substitute maple syrup or honey)
• 1/3 cup full fat organic coconut milk
• 1 Tablespoon lemon juice
• 1 teaspoon fresh orange zest
• 1 teaspoon vanilla extract
• pinch sea salt

Method

1. Preheat oven to 375°F.
2. Place the dry ingredients into the bowl of a mixer with the paddle attachment, or combine by hand.
3. Add the vegan butter or shortening and mix until it forms small peas texture.
4. Combine the coconut milk, vanilla, egg and date syrup.
5. Add the wet ingredients to the dry mixture. Mix until dough comes together and pulls away from the sides of the bowl. Do not over mix.
6. Add the cranberries and almonds, and mix just enough to disburse.
7. On a tapioca floured surface, press the dough into a ball, then a flat circle about 1 to 1-1/2 inch thick, approximately 8 inches in diameter.
8. Cut the disc into 8 “pie-shape” scones.
9. Arrange on a baking sheet lined with parchment paper.
10. Bake on 375ºF for 20 to 25 minutes. Rotate the sheetpan halfway through baking to ensure an even bake.
11. Cool before frosting.

Frosting

1. Soak the cashews in boiling water for one hour. Drain and add to a high speed blender or food processor. Add the remaining ingredients and process on high until smooth and thick consistency.
2. Use a small spatula to top each bar with frosting, then sprinkle with additional dried cranberries and/or almond slices if desired.

Pro Tip

 If you choose to not use the date syrup, the final caramel color may not look as deep.

If you can't find grain-free baking powder, you can use a combination of baking soda and cream of tartar as a substitute as a 1:2 ratio. For example, if the recipe calls for 1 teaspoon of baking powder, you can substitute 1/3 teaspoon baking soda and 2/3 teaspoon cream of tartar.

https://livingdelishandnutrish.com/recipe/blissful-cranberry-bars

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it # livingdelishandnutrish