These Cranberry Bars are so delicious and easy to make using leftover cranberry sauce layered over a buttery grain-free shortbread crust. They’re gluten-free, paleo and vegan - the perfect healthy dessert for the holidays!
For the Crust — Coconut Oil — Pure Maple Syrup — Vanilla Extract — Almond Flour — Coconut Flour For the Topping — Cranberries — Pure Maple Syrup — Orange Juice — Orange Zest — Cinnamon
Preheat oven to 350° and line a pan with parchment paper. Combine cranberry topping ingredients in a sauce pan and simmer for 10-15 minutes. Chill in fridge until ready to use.
Combine coconut oil, maple syrup, and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms. Bake for 11-13 minutes.
Spread cranberry sauce smoothly over shortbread with a spatula. Return to oven and bake for another 7-8 minutes.
COOL AND CUT
Cool completely. Lift out of the pan using the parchment paper and cut into squares. Serve and enjoy!