Vegan Cranberry Bliss Bars
Learn how to make easy vegan cranberry bliss bars with a sweet, tart combination of cranberries and dairy-free white chocolate.
Ingredients
- 1 cup dried cranberries unsweetened
- 1 cup vegan white chocolate chips
- 1 cup vegan butter melted
- 1 ½ cups all-purpose flour or gluten-free flour blend
- ¾ cup granulated sugar or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Place parchment paper in an 8x8-inch baking pan to line it.
- In a large bowl, mix the melted vegan butter, sugar (or maple syrup), and vanilla extract. Stir until smooth.
- Stir in the flour, baking powder, and salt into the wet ingredients. Mix until combined. The dough should be thick and moist but not dry. If it's too crumbly, add a splash of non-dairy milk.
- Carefully fold in the dried cranberries and vegan white chocolate chips until they're evenly mixed.
- Spread the dough evenly into the prepared pan. Bake for 20-25 minutes, or until golden brown. For a quick test, poke a toothpick into the center; it should come out clean.
- Let the bars cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Melt the remaining white chocolate and drizzle over the cooled bars. Allow the chocolate to firm up for a few minutes before cutting it into squares.
Notes
- For a gluten-free alternative, replace the all-purpose flour with a gluten-free flour blend.
- You can add nuts like almonds or walnuts for extra crunch if desired.
- Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
- You can freeze these bars for as long as a month. Wrap tightly in plastic wrap before freezing.