Cranberry Shortbread Bars
These Cranberry Bars are so delicious and easy to make using leftover cranberry sauce layered over a buttery grain-free shortbread crust. They're made with with simple gluten-free, paleo and vegan ingredients and make the perfect healthy dessert for the holidays!
Ingredients
Shortbread Bars:
- 1/3 cup organic refined coconut oil can also sub with vegan butter, ghee or grass-fed butter for pale
- 1/4 cup pure maple syrup can also sub with Lakanto sugar-free maple syrup
- 1 teaspoon vanilla extract
- 2 cups super fine blanched almond flour
- 3 tablespoons coconut flour
Topping:
- 3 cups homemade cranberry sauce (4 cups fresh cranberries 1/3 cup pure maple syrup for paleo (add more or less to taste), zest and juice of half an orange, 1/2 tsp ground cinnamon and water, as needed to desired consistency)
Instructions
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Preheat oven to 350° and line an 8x8 pan with parchment paper leaving a slight overhang. Set aside.
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MAKE THE CRANBERRY FILLING: Combine cranberries, orange juice & zest, maple syrup and cinnamon in a saucepan. Heat over medium heat and simmer for 10-15 minutes, or until berries pop and sauce thickens.Chill in fridge until ready to use.
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MAKE THE SHORTBREAD CRUST: In a large bowl, combine the coconut oil, maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.
Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. Remove from oven and allow to cool slightly.
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Spread cranberry sauce smoothly over shortbread with a spatula. Return to oven and bake for another 7-8 minutes.
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Cool completely in pan prior to cutting into bar or placed in fridge to speed up the cooling process. Lift out of the pan using parchment paper. Cut into squares before serving.
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Stored in airtight container in refrigerator for up to 3 days.