Learn how to make delicious vegan cranberry bliss bar recipe below. This copycat Starbucks recipe is guaranteed to be a hit at any gathering. This recipe is vegan as always, dairy-free, nut-free, and soy-free. Gluten-free alternatives are listed below.
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What ingredients do you need for vegan cranberry bliss bars?
Bar:
- Vegan butter
- Brown sugar
- Sugar
- Vanilla extract
- Orange extract
- All-purpose flour
- Baking powder
- Cornstarch
- Ground ginger
- Salt
- Vegan white chocolate (chips or chopped bar)
- Dried cranberries, chopped.
- Non-dairy milk
Frosting:
- Vegan cream cheese
- Vegan butter
- Vanilla extract
- Orange Extract
Topping:
- Vegan White Chocolate
- Dried Cranberries
How to store vegan cranberry bliss bars:
These delicious treats can be stored in a refrigerator for 7 days in an airtight container.
These bars can be stored in an airtight container in the freezer for up to a month. Just allow them at least 3 hours to thaw before serving.
Where to find vegan white chocolate?
Today I’ll be using Nestle’s allergen-friendly white chocolate, which is certified vegan.
If you cannot locate near you or are avoiding the company for ethical reasons, I have listed other vegan white chocolate on my vegan white chocolate macadamia nut cookie recipe.
Substitutions:
Gluten-Free: To make these cranberry bliss bars gluten-free, simply substitute the all-purpose flour for a gluten-free 1 to 1 baking flour. Our favorite GF flour is from King Arthur Flour, you can find it here on Amazon.*
If you make this recipe we’d love to hear from you down below in the comment sections. You can also tag us on one of our social media or use our hashtag #vegantheway. You can also stay up to date with our new recipes and post by subscribing to our email notifications.
If you liked our Vegan Cranberry Bliss Bars recipe, check out some of our others like these Vegan Strawberry Lemon Bars, or maybe a something savory like our popular Vegan KFC Fried Chicken recipe.
Vegan Cranberry Bliss Bars
Equipment
- 9x13'' Cake Pan
- Mixing Bowls
Ingredients
Bars:
- 1 cup vegan butter (softened)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla
- 1 tsp orange extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cornstarch
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 3/4 cup vegan white chocolate (chips or chopped bar)
- 3/4 cup dried cranberries (chopped)
- 1 tbsp non-dairy milk
Frosting:
- 1/2 cup vegan cream cheese
- 1/4 cup vegan butter
- 1 tsp vanilla extract
- 1/4 tsp orange extract
- 2 cups powdered sugar
Toppings:
- 1/4 cup white chocolate (melted)
- 1/4 cup cranberries (roughly chopped)
Instructions
Making the Bars:
- Preheat oven the 350 F. Line a 9x13’’ cake pan with parchment paper.
- Beat your vegan butter and brown sugar in a large bowl until creamy. Next, beat in the vanilla and orange extracts.
- Sift the flour, baking powder, cornstarch, ground ginger, and salt into the mixed wet ingredients.
- Next, mix in the non-dairy milk.
- Fold the white chocolate and chopped cranberries into the dough with your hands or a spatula.
- Spread the dough evenly into your prepared cake pan. Bake for 20-22 minutes or until the edges are golden brown. Remove from oven and allow them to cool completely before frosting and topping.
Making the Frosting:
- In a medium-size bowl, beat your vegan cream cheese, vegan butter, and vanilla and orange extracts with an electric mixer until creamy.
- Next, sift in your powdered sugar and continue to mix until creamy. Once prepared, let it chill in the fridge until needed. (If you’re making this far ahead of time, let it sit on the counter for several minutes before topping the bars to allow it to soften and spread easier. )
Drizzle:
- Melt your white chocolate by microwaving in 10-second intervals until completely melted. Stir between each interval. Carefully to not microwave more than needed otherwise the chocolate with separate, become hard, and will not be salvageable.
Assembling the Bars:
- Spread the cream cheese frosting evenly on your chilled bars. Then top with cranberries and drizzle your melted white chocolate over everything with a fork or spoon.
- Allow the bars to chill for 20-30 minutes before slicing and serving. For smooth slices, warm your knife in hot water, wipe off excess water, and then slice.
- Best kept stored in an airtight container in the fridge for up to a week. You can also keep these in the freezer for up to a month.
This is absolutely delicious. I made this for Christmas and I couldn’t stop eating them. Thank you so much for remaking one of my favorite desserts that I’ve missed since becoming vegan!
can you make this with almond flour ?