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.
Servings 12 servings
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.
- 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