Gluten-Free Copycat Starbucks Bliss Bars Recipe
Ingredients
Bliss Bars:
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/8 teaspoon orange extract
- 1 egg
- 1 cup almond flour
- 1/2 cup oat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup dried cranberries (mixed in bars)
- 1/4 cup white chocolate chips (mixed in bars)
Cream Cheese Frosting:
- 8 oz cream cheese
- 1/2 cup organic powdered sugar
- 1/2 teaspoon vanilla extract
- pinch salt
- 1/4 cup white chocolate chips (melted and mixed in frosting and drizzled on top)
- 1/2 cup dried cranberries (sprinkled on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.In a large mixing bowl, combine the wet ingredients, including cashew butter, maple syrup, coconut sugar, vanilla extract, orange zest, and orange extract. Using a hand mixer or electric mixer, mix until well combined. Add the egg and mix until incorporated.Add to your large bowl the dry ingredients, including almond flour, oat flour, baking powder, cinnamon, ginger extract, and salt.Mix until a thick, sticky batter forms.Fold in dried cranberries and white chocolate chips into the batter.
- Line an 8x8" baking pan with parchment paper. Lightly spray with non-stick cooking spray. Using a spatula, spread the batter evenly into the prepared baking pan. You may need to push down on the parchment paper with your fingers to hold it in place while you spread the dough.Bake 12-14 minutes or until the edges are light golden brown.Place the pan on a cooling rack and allow the bars to cool. For best results remove the bars on the parchment paper and place them in the fridge or freezer to cool completely before frosting.
- In a medium bowl, beat the cream cheese, vanilla extract, and a pinch of salt until smooth and creamy. Add the powdered sugar and mix until smooth.Melt 1/4 cup white chocolate chips in the microwave in 25-second intervals, stirring in between, until smooth and melted.Add the melted white chocolate to the cream cheese mixture. Hold back about 1 tablespoon of melted chocolate. Mix the frosting until well combined.
- Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle additional dried cranberries or grated orange zest on top for decoration.Add 1/2 teaspoon coconut oil to the remaining melted white chocolate. If the chocolate has hardened, heat the bowl in the microwave for 15 seconds to melt the chocolate and the coconut oil. Stir until well combined and drizzle over the top of the bars.Refrigerate the bars for at least 1-2 hours to allow the frosting to set. Then cut and enjoy!
Video
Notes
Parchment Paper Lining: It's not required, but lining your 8x8" pan with parchment paper will make it much easier to remove the bars from the pan.
Oat Flour: You can blend your own oat flour in your upright blender or Nutribullet using quick or old-fashioned oats. Add several cups of oats and blend.
Dough Consistency: The dough will be sticky. This allows for moist bars.
Cream Cheese Frosting: Adding the melted chocolate to the frosting will help it become more firm once chilled and set.
White Chocolate Drizzle: Adding the coconut oil to the white chocolate before drizzling will soften the white chocolate once it sets so that it doesn't crack when you cut the bars.
Did you make this recipe?Please let me know in the comments below how it turned out :)