Cranberry Bliss Bars
These Cranberry Bliss Bars made with Vanilla Shakeology and other wholesome ingredients are a healthier twist on a well-loved treat.
These bliss bars come together in a cinch without any baking — mix the ingredients in a food processor, press them into a baking pan, and chill in the fridge.
For a firm texture like the blondies they’re based on, keep refrigerated until ready to eat. The bars will soften at room temperature, but they’ll still taste yummy!
If cranberries aren’t your thing, you can use a different type of dried fruit instead.
Raisins or dried currants will give the bar a similar look. Or try chopped dried pineapple, mango, or apricots for a summery flavor.
Cranberry Bliss Bars
These Cranberry Bliss Bars taste like the coffeehouse original, only these are better for you, made with rich almond butter, shredded coconut, and pumpkin pie spice.
- Plastic wrap
- ⅔ cup / 55 g dry rolled oats
- ½ cup / 40 g unsweetened shredded coconut
- ½ cup / 120 g all-natural smooth almond butter
- ¼ cup / 85 g honey
- 2 scoops Vanilla Shakeology
- ⅓ cup / 40 g unsweetened dried cranberries
- ¼ cup / 30 g chopped unsalted pecans
- 1½ tsp. ground cinnamon
Line an 8 x 8-inch (20 x 20-cm) pan with plastic wrap (or aluminum foil). Set aside.
Add oats and coconut to a food processor; cover. Pulse for 20 seconds.
Add almond butter and honey; pulse until blended.
Add almond butter mixture, Shakeology, cranberries, pecans, and cinnamon to a large bowl; mix well with clean hands (or a rubber spatula).
Lightly press oat mixture into pan. Refrigerate for 1 hour, or until set.
Cut into 12 bars. Serve immediately, or store in an airtight container in the refrigerator for up to 4 days, or frozen for up to 1 month.
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 24 g, Added Sugar 5 g
2B Mindset Plate It!
Enjoy this as an occasional treat. Be sure to track it.
Almond Espresso Energy Balls recipe photographs by Anguel Dimov and Brianne B of Natural Girl Modern World