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 servings

Calories 291kcal

Author Faith Gorsky

Ingredients

Cake:

2 cups almond flour
1/4 cup arrowroot starch
1/2 cup coconut sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mahlab optional
1/4 cup unsweetened dried cranberries chopped
3/4 cup full-fat unsweetened canned coconut milk
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons freshly-grated orange zest

Coconut Butter Frosting:

1/2 cup coconut butter slightly softened
3 tablespoons coconut oil melted and cooled slightly
2 tablespoons honey
1/2 teaspoon pure vanilla extract
1 pinch salt

Topping:

2 tablespoons unsweetened dried cranberries chopped

Coconut Oil Glaze:

1 tablespoon coconut oil melted and cooled slightly
1 teaspoon full-fat unsweetened canned coconut milk
1/4 teaspoon honey
1/4 teaspoon fresh lemon juice

US Customary - Metric

Instructions

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.

Notes

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.

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