Cranberry Bars

4.34 from 9 votes

Celebrate the season with some vegan cranberry bars. This cranberry bar recipe is 'veganized' from my sister's kitchen. Full of fresh cranberries and transformed into a plant-based dessert, these bars melt in your mouth.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 137kcal

Author: Kathy Carmichael

Ingredients

1 ½ cups coconut sugar
⅔ cup apple sauce unsweetened or 2 flax eggs may be substituted
1 stick plant butter melted (I used Earth Balance sticks) (8 Tablespoons)
1 ½ cups all-purpose flour or flour of choice
1 teaspoon almond extract
2 cups fresh cranberries

Instructions

Preheat the oven to 350 degrees.
Place coconut sugar and apple sauce in a large bowl.
Using an electric mixer, cream the sugar and apple sauce.
Now add the flour, melted butter, and almond extract.
Using a spoon, stir the ingredients until combined.
Add the cranberries and fold them into the batter.
Use a silicone 8 X 8 Pan or line an 8 X 8 pan with parchment paper.
Pour the batter into the pan and spread evenly with a spoon.
Bake for 45 minutes.
Remove from the oven, and all two cool completely, then transfer to the refrigerator for an hour.
Remove the cranberry bars by cutting them in the pan or by removing the contents of the pan and cutting them on a hard surface.
Once cut, place cranberry bars in a covered container in the refrigerator until ready to serve.

Notes

Using a silicone pan prevents any sticking. Or line the pan with parchment paper, so the bars lift easily from the pan.

When using frozen cranberries, do not thaw them first.

Trying to substitute maple syrup or date syrup for the coconut sugar doesn't work! I tried. It doesn't work

If you don't like cranberries, try this recipe with blueberries, blackberries, or raspberries.

Store the bars in a container with a top in the refrigerator.

Cooked cranberry bars may be frozen for up to 3 months.

Nutrition