Easy plant-based mini-batch Cranberry Bliss Bars, recipe makes 4 bars only!

You know I have one sole mission every weekend: To find one unique bakery item and enjoy it mindfully. Life sadly is nowhere near that idyllic so whenever I don’t get around to exploring a new town and its quaint little bakeries, I end up walking into a Starbucks. 🤷‍♀️

I picked up one of these bars to share with Austen and saved the last bite to take home to recreate. 3 mini-batch recipe attempts later, these bars came out and they were perfect.

So run to your kitchen and give these a try because they are indistinguishable from the real deal. And there will be no leftovers. Unless you want leftovers then 4x the recipe and bake in an 8×8.

Print Recipe

5 from 1 vote

Mini-batch Cranberry Bliss Bars

Prep Time5

Cook Time15

Course: Appetizer, Dessert, Snack

Keyword: cranberries, cranberry bliss, cranberry bliss bars, easy recipes, gluten-free, holiday baking, holidays, low sugar, mini-batch, plant-based, skinny, small-batch, starbucks, vegan

Servings: bars

Calories: 130kcal

Equipment

Small baking pan or muffin pan

Ingredients

Bar dough

1 tbsp coconut oil (15 g)
1 tbsp maple syrup (21 g)
drop of vanilla extract
1/4 cup flour (30 g) gf all purpose if desired
1/4 tsp baking powder
pinch of salt
orange zest
1 tbsp white chocolate chips (15 g)
1 tbsp chopped dried cranberries (10 g)

Frosting

3 tbsp vanilla frosting (30 g)
(optional) chopped dried cranberries

Instructions

Preheat oven to 350F and line your baking pan with parchment (or use muffin liners).
In a small bowl melt coconut oil (I use the microwave).
Add maple syrup, vanilla, and blend.
Add flour, baking powder, salt and mix to combine (should be pourable, if too dry, add 1 tsp water/milk at a time to thin).
Fold in orange zest and chocolate chips. Press into pan.
Bake 15 minutes, let your cookie bar cool completely.
Frost with the frosting and sprinkle cranberries.
Slice and enjoy!