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Starbucks Cranberry Bliss Bars Copycat Recipe on Plate with Bite on Fork

Starbucks Cranberry Bliss Bars Copycat Recipe

This paleo Starbucks Cranberry Bliss Bars Copycat Recipe features a vanilla and orange cake that’s studded with cranberries and topped with a rich coconut frosting.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Servings 12 servings
Calories 291kcal



Coconut Butter Frosting:


Coconut Oil Glaze:


For the Cake:

  • Preheat the oven to 350F. Line an 8 by 8-inch pan with 2 pieces of parchment paper so that it hangs over the sides.
  • Whisk together the almond flour, arrowroot starch, coconut sugar, salt, baking soda, mahlab (if using), and cranberries in a large bowl. Whisk together the coconut milk, eggs, vanilla extract, and orange zest in a small bowl. Pour the wet ingredients into the dry all at once and stir to combine.
  • Pour the batter into the prepared pan and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 24 to 26 minutes. Cool completely before frosting.

For the Frosting:

  • Beat together all ingredients until smooth. Refrigerate until the mixture is slightly stiffened, about 6 to 8 minutes, and then beat again until fluffy. Spread onto the cooled cake and immediately sprinkle on the cranberry topping (if using). Refrigerate until the frosting stiffens a bit, about 10 minutes.

For the Glaze:

  • Whisk together all ingredients. Refrigerate a few minutes until the mixture stiffens slightly, then whisk again and drizzle the glaze on top of the cake. Let the glaze set before serving.

To Store:

  • Store leftovers at cool room temperature, or wrapped in the fridge because the frosting will melt at warm room temperature (about 73F). Let the cake sit at room temperature for 10 minutes before serving so the frosting can soften.


  • Look for unsweetened dried cranberries if possible. If you can’t find unsweetened cranberries, you can use sweetened dried cranberries. If you prefer not to use sweetened cranberries, you can substitute 1/2 cup (55 g) fresh cranberries chopped in the cake.
  • To freeze these bars, arrange them in a freezer-safe container layered between parchment paper.


Calories: 291kcal | Carbohydrates: 22g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 50mg | Fiber: 4g | Sugar: 12g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg