Tart and tangy paleo Cranberry Bars are a fan favorite! If you’re craving cranberries this gluten-free dessert recipe will hit the spot with its mouth puckering goodness. Fans love that this is an egg-free dessert. If you use agave instead of honey, it’s a great vegan dessert too!
Can you believe this entire bar is made with only 7 ingredients?! With a protein packed pecan crust and anti-oxidant rich cranberry topping, this easy dessert recipe is good for Christmas parties, Thanksgiving, kid lunches, or a healthy snack.
- 1½ cups raw pecans
- 7 dates (remove pits)
- 1 tablespoon grapeseed oil or palm shortening
- ¼ teaspoon celtic sea salt
- 6 cups fresh cranberries, picked over (discard bad ones)
- 1 cup agave nectar or honey
- 1 tablespoon orange zest
- Place pecans and dates in a food processor and pulse until ground
- Pulse in oil and salt until mixture begins to form a ball
- Press crust into a greased 8 x 8 inch baking dish
- Bake at 350°F for 8-12 minutes until lightly browned
- To make cranberry topping, place 4 cups cranberries, honey, and orange zest in a saucepan
- Bring mixture to a boil
- Cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
- Add remaining 2 cups cranberries and cook covered for 5 minutes
- Remove mixture from heat and cool 10 minutes
- Pour mixture over crust
- Allow bars to set in refrigerator for 90 minutes
I first made these Cranberry Bars as a tart. That was before Robyn and her kids came over for an afternoon of baking with us. She suggested making this paleo dessert as a bar, to make it a healthy snack when she is on-the-go.
I hope you love this versatile gluten-free dessert as much we do. This amazing paleo Cranberry Bars recipe has fall written all over it.
We are buried in snow today and school was canceled. It’s been snowing for 20 hours straight and we have accumulated feet, not inches. I’ve been cozying up with my gluten-free cookbook, The Gluten-Free Almond Flour Cookbook, baking cookies while the boys build snow caves and sled down our street. Feels like Christmas already!
Hi!! Have you ever used evoo or coconut oil instead of grape seed?
Thank you- and these look incredibly yummy.
Maggie, I haven’t tried that so not sure. If you do experiment let me know how it goes :-)
Delicious and lovely, Elana! Even better the next day with coffee? I love the nutty crust with the tart cranberry topping. Thank you and have a wonderful day full of blessings.
Julie, thanks for your sweet comment! I’m so happy to hear that you love this recipe :-)
This is my favorite thanksgiving dessert. I have made it for thanksgiving dessert several years in a row. I really love these.
Michelle, thanks for letting me know this is your favorite Thanksgiving dessert! I’m so happy to be part of your celebration via this recipe :-)
Karen High says
These bars are a family favorite on Thaksgiving! I need to make them in advance this year. Wondering how long they will stay good in the frig or if they can be frozen?
Karen, thanks so much for letting me know these bars are a family favorite! I haven’t tried freezing them so not sure if that would work. I think it would be ok to make them Mon/Tues and serve on Thanksgiving day. I hope you’ll let me know what you decide to do and how it turns out :-)
Hi! Thanks for this great recipe! I just love using dates! I am wondering if you have the calorie count perhaps? Thanks!
Hilary, thanks for your comment! For more on that please go here:
Have a wonderful day!
Could you use coconut oil instead of palm shortening?
V, I haven’t tried that so not sure :-)
I had to reply mostly because I have never met anyone with the same name spelling as mine!! I also can’t wait to try these! They look so yummy .
Hi Elana, it’s so nice to meet you! I hope you love these bars as much as we do :-)