Vegan Starbucks Cranberry Bliss Bars

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Vegan Starbucks Cranberry Bliss Bars

Jill Dalton
Every time I grab a coffee I find myself wishing Starbucks had healthy plant-based treats so I decided to create these mind blowing plant-based Starbucks Cranberry Bliss Bars that pack all the decadent flavor of the original bars but that are actually good for you! This recipe is oil-free, gluten-free, refined sugar-free, and 100% vegan. So go ahead and make a batch to enjoy with your morning coffee, you are going to love them.
4.66 from 23 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9
Calories 311 kcal





  • ¼ cup cranberries dried, chopped


  • Preheat oven to 350°F.


  • Add the oats to food processor and grind into a flour.
  • Add the remaining bar ingredients to the food processor except for the soy milk and blend until mixture looks finely ground.
  • Slowly pour in the soy milk while food processor is running to get mixture to stick together.
  • Press mixture into the bottom of a parchment lined brownie pan.
  • Bake for 25 minutes.


  • Add frosting ingredients to blender and blend until smooth and creamy.
  • Once bars are done baking, let cool for about 15 minutes before frosting.
  • Frost bar and sprinkle chopped cranberries on top.
  • Cut into triangular or square shaped bars.
  • Store in an airtight container for up to 5 days.


Because the frosting doesn’t have any preservatives, the color will look a little grey after the first day or so.


Calories: 311kcalCarbohydrates: 31gProtein: 10gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 7mgPotassium: 291mgFiber: 6gSugar: 16gVitamin A: 34IUVitamin C: 3mgCalcium: 79mgIron: 2mg

17 thoughts on “Vegan Starbucks Cranberry Bliss Bars”

  1. Hi Jill, love your recipes. Is there any reason why you used deglet dates vs medjool dates? I’m assuming I can substitute but was curious. Thanks

  2. While I loved the concept, the frosting was just too cashew-forward. Therefore, I ended up adding more lemon juice, more vanilla, some lemon zest, some orange zest, and a little salt. But after adding all of that it was really runny and didn’t fully set up. I should have tasted it before adding all of the water. The bar was a little bland as well and so I added some candied ginger to augment the ginger powder and some orange juice. I cut the finished product into 16 pieces instead of 9, and they could have been cut even smaller because they were a bit heavy and dense. But I loved the idea of a treat that had no processed sugar and no white flour in it. Thanks!

  3. These look amazing! Thank you! This may seem like a silly question because it’s the star ingredient but is there anything to substitute the cranberries? would cherries work? I just can’t find cranberries that aren’t sweetened.

      1. Hi Jill is it possible to add grams to your recipes for the UK cheers Tracey x

        Ps you’re recipes are THE best!

  4. seasons4singleness

    This dessert is delicious, not too sweet which I like. I did not have orange zest or ginger powder but the recipe still came out great. I had to bak it a little longer in my oven.

  5. I just made the bars and they are soo good! I added a little more lemon juice for extra tang in the frosting. I was wondering if you recommend storing them in the refrigerator once they are frosted?

  6. I’m definitely going to try this recipe. Thanks so much! I am wondering though about when someone says 1 cup of dates – does that mean cut up a bit or put in the measuring cup whole? It wouldn’t take too many dates to fill up 1 cup but if they were quartered you could fit a lot more in. Can you clear that up for me, Jill? Thanks.

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