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.
Cranberry Bars
Ingredients
- 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
Instructions
- 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
- Serve
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!
Robyn OB says
Thank you for this awesome recipe. We are making these (again!) for the holidays! xoxo
Elana says
You’re welcome Robyn! so glad the bars were awesome!
Saundra says
Is there an alternative for dates in this recipe? I keep seeing dates used in recipes, probably as a sweetener (?), however I don’t like dates. So I’ve avoided several recipes which call for them. Just curious what you might suggest for an alternative. BTW, I am fairly new to your blog and have enjoyed several recipes here. Thanks so much for your hard work and sharing.
Elana says
Thanks for your kind words Saundra! I haven’t tried making these without dates so not sure what would work :-)
Chelle WEbb says
May I repost this on our Cranberry Facebook page?
Looks wonderful and my daughter just happens to be on a Gluten Free diet also!
elana says
Chelle,
Yes, you may repost as long as credit is given (see licensing text in the footer of elanaspantry.com)
Thanks!
Lydia says
Really great, I did find the crust a little too salty when i first made this, so i added in a touch (literally a tiny drizzle) of agave. I found this in the pie crust recipe too, maybe i need to make sure that i’m not putting in heaping 1/4 teaspoons or whatever.
This recipe is super delicious though. Made it for Thanksgiving and it was a hit. I love the combination of the more and less cooked cranberries, always the best way to go, so that you get those little “pops” exploding cranberries in your mouth!
Elana says
Thanks so much Lydia! So great to hear this recipe was super delicious and a hit!
~M says
Does anyone know whether this works with frozen cranberries? I still have a bunch left from last year!
Elana says
~M, I just made this with frozen cranberries and it was delicious :-)
Julia says
These were a huge hit at my house. I easily could have halved the cranberries to make it less expensive (I used organic) and it still would have been delightful. I kept them at room temperature– they were best the next day after setting all night. I also used 3/4 c. honey instead of agave b/c I didn’t have any agave on hand– turned out great. Thanks for this recipe, definitely a keeper! I think I’ll try it with other fruits too!
Elana says
Julia, thanks for letting us know the cranberry bars were a huge hit!
Meghan (Making Love In The Kitchen says
Going to make this tonight for my family! Better they snack on this than the mini candy bars. Thinking I may drizzle it in some chocolate too.
Elana says
Thanks Meghan!
Sophie says
so fantastic! i can’t wait to get fresh cranberries at work and try these out!!
Elana says
Thanks Sophie!
Merav says
These look AMAZING!!! Can’t wait to try them!
Elana says
Merav, thanks!
Hänni says
If those taste anywhere near as good as they look, well I might eat the whole pan myself!
I never know how to use up a bag of fresh cranberries. Thanks for inspiration!
Elana says
Hanni, you’re welcome!