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Paleo Cranberry Bliss Bars

  • Author: Ben
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 8 servings 1x



Ingredients for Cranberry Bars*

  • 2 cups almond flour
  • 1 tablespoon coconut flour
  • 1 cup granulated coconut sugar
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs (room temperature)
  • 1/2 cup coconut oil, ghee or butter
  • 1 teaspoon lemon (or orange) extract
  • 1/4 cup dried cranberries
  • 1/4 cup white chocolate chips/chunks (optional) – I didn’t use these but they are part of the original recipe

Ingredients for Frosting

  • 1/2 cup palm shortening
  • 2 tablespoons raw honey
  • 1 tablespoon lemon or orange zest
  • 2 teaspoons lemon (or orange) extract
  • 1/4 cup dried cranberries

Ingredients for Drizzle

  • 2 tablespoons coconut butter
  • 2 teaspoons full fat coconut milk
  • 1 1/2 teaspoons raw honey
  • 1/4 teaspoon lemon (or orange) extract


  1. Preheat the oven to 350 degrees F
  2. Grease an 8×8 pan and place a layer of parchment paper in the bottom of the pan long enough to come up two sides.
  3. Sift the almond flour, coconut flour, ginger, baking soda and salt together. Stir in the coconut sugar.
  4. In a separate bowl, whisk the (room temperature) eggs and add the lemon (or orange) extract and melted (but not too hot) fat (ghee, coconut oil or butter)
  5. Combine the wet with the dry ingredients and stir until thoroughly combined.
  6. Stir in the dried cranberries and white chocolate chips (if using)
  7. Bake for 23-25 minutes. Remove from oven and let cool completely on a wire rack. Lift out of the pan using the sides of the parchment paper.
  8. Mix the shortening, honey, citrus zest and citrus extract together and smooth over the cooled cake. Top with the 1/4 cup of dried cranberries. Drizzle with the coconut butter mixture or the alternative melted white chocolate/coconut oil.
  9. Cut the cake into fourths then cut each square diagonally to get 8 large triangles. For smaller servings cut again to get 16 pieces.