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.
Mini-batch Cranberry Bliss Bars
Servings: 4 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!
Nutrition
Serving: 1 bar | Calories: 130kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 0.4mg