• Megan Sherer

Dark Chocolate Cranberry Cookie Bars


Full disclosure: I have never been a huge fan of cranberries. This is mostly because I favor sweet over tart just about any day of the week. Although I do enjoy dried cranberries on a salad (and that's probably because they're heavily sweetened more often than not). So, when this recipe from Rachel Mansfield caught my eye, I was surprised at my desire to try it out. But man am I glad that I did, because these little gems are the perfect healthy holiday treat.

I made a few tweaks to Rachel's original recipe just based on my own preferences and what I had on hand. Feel free to do the same and make this recipe your own!

INGREDIENTS

CRUST

  • 1 and 1/3 cup almond flour

  • 1 tablespoon coconut flour

  • 1/2 teaspoon baking powder

  • 3 tablespoons maple syrup

  • 1/4 coconut sugar

  • 1/3 cup melted coconut oil

TOP LAYER
  • 2 cups fresh cranberries

  • 1/2 cup water

  • 2 tablespoons ground chia seeds

  • 1 dropper full of liquid stevia

  • 1/4 cup pecans

  • 1/2 bar vegan dark chocolate, broken up

  • 1/4 cup unsweetened coconut flakes

  • Raw honey (optional to drizzle on top if you prefer a sweeter treat)

DIRECTIONS

  1. Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper

  2. In a large bowl, combine the crust ingredients and mix well

  3. Pour into baking dish and bake in oven for 10 minutes

  4. While the base layer bakes, blend together the cranberries, water, stevia and flaxseed meal

  5. Add the cranberry mixture onto the crust and spread evenly

  6. Top with dark chocolate chips, pecans and coconut flakes and optional honey

  7. Bake for another 40 minutes

  8. Remove from oven and cool then place in fridge to set overnight

  9. Enjoy within 5-7 days and store in the fridge

Happy Holidays and happy baking y'all!

xx,

Megan

#veganbaking #healthybaking #cranberrybars #magiccookiebars #darkchocolate #holisticnutrition #Christmascookies #holidaybaking

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​© by Megan Sherer

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