✨Copycat Starbucks Cranberry Bliss Bar made gf/df/v/sf

Mary Draper
7 days ago
2 min read

A soft & chewy, better-for-you gf/df/v/sf copycat blondie studded with dried cranberries, orange zest, and dairy-free white chocolate—topped with a tangy cashew “cream-cheese” frosting, more cranberries, and a drizzle of white chocolate.

Makes: 8×8 pan (or half batch in a 4×8 loaf pan)

Cashew “Cream Cheese” Frosting Ingredients

1 cup raw cashews, soaked 4 hours or quick-soaked in boiling water 20 minutes
¼ cup coconut cream (thick scoop from top of chilled can)
3 tbsp lemon juice
3 tbsp powdered or granulated sweetener of choice
1 tbsp melted coconut oil
1 tsp vanilla extract
½ tsp white vinegar (for authentic tangy “cream cheese” flavour)
¼ tsp fine sea salt

Instructions

Drain and rinse cashews.
Add all frosting ingredients to a high-speed blender.
Blend until completely smooth, scraping down sides as needed.
Chill 20–30 minutes to firm into a spreadable, frosting-like consistency.

Blondie Ingredients

2¼ cups almond flour
1 cup granulated sweetener of choice

(allulose browns faster—see note below)
½ cup melted coconut oil
5 tbsp water
2 tbsp ground flax
1 tbsp vanilla extract
Zest of 1 medium orange
½ tsp ground ginger
¼ tsp baking soda
¼ tsp sea salt
½ cup dried cranberries
½ cup vegan white chocolate chips

Instructions

Prep: Preheat oven to 350°F. Line an 8×8 pan with parchment.
Mix blondie batter: In a bowl, combine almond flour, sweetener, ginger, baking soda, and salt. Add flax water, melted coconut oil, vanilla & orange zest. Mix until smooth. Fold in cranberries & white chocolate chips.
Bake: Spread batter evenly in prepared pan.
- Bake 23–25 minutes, or until edges are lightly golden & centre is set.
- If using allulose, monitor closely & tent with foil if browning too quickly (usually in the last 5 minutes).
Cool completely before frosting.