Do you like things that taste amazing and fill your soul with Christmas Spirit? Us too... we duped the Starbucks Cranberry Bliss Bar and it's everything you've ever wanted and more.
Ingredients for the Bar:
2 Cups Almond Flour
1/2 Cup Softened Butter
1/2 Teaspoon Baking Soda
1 Large Egg at Room Temperature
1 Teaspoon Ceylon Cinnamon
1/2 Tablespoon Lemon Zest
1 Vanilla Bean Pod (or 1 Teaspoon Vanilla Extract)
1/3 C Brown Erythritol (We Love Swerve)
1/3 C Granulated Sweetener (Swerve)
Pinch of Salt
Ingredients for the Cheese Frosting
170g Cream Cheese (Room Temperature)
1/3 Cup Powdered Sweetener (Swerve)
2 Tablespoons of Nut Milk (Almond, Macadamia, Cashew or Coconut work)
1/2 Teaspoon Vanilla Extract
Whip everything with a hand mixer until well combined. Set Aside.
Ingredients for Cranberries
1 1/2 Cups of Fresh Cranberries, halved
1 Tablespoon Avocado Oil
2 Tablespoons Sweetener (Swerve)
Directions:
In sauce pan on low, drizzle avocado oil, add halved cranberries and sugar and stir. Cook for about 15/20 Mins until they resemble crasins and have softened. Stir occasionally and keep an eye out. (This is the lazy way of making dried cranberries, you're welcome!) Set aside.
Directions for Cake & Assembly:
Preaheat oven to 325F. Set aside a lined pan.
CAKE:
Mix all dry ingredients. Set aside.
Using a hand mixer, blend Butter and Sugar until smooth. Add the egg, the zest, the Vanilla and the cinnamon. Continue to beat until well incorporated.
Add the dry ingredients and continue to beat until a dough is formed.
Fold in 3/4 of the Cranberries (set the rest aside for topping).
**Optional - You can add white chocolate here too.
Spread into baking Pan (we used a 9x9) and bake for 20-25 Minutes. Keep an eye out on edges.
Cake is ready when edges are golden brown. Don't worry if the center isn't firm. It will set as it cools.
Let cake cool completely before layering.
Once cooled, add the cream cheese mixture, spread evenly on top. Sprinkle with the rest of the cranberries and refrigerate for at least 1 hr.
Cut and Serve.