5 from 1 vote
cranberry shortbread bars
Cranberry Shortbread Bars with Walnuts {GF, Vegan}
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

7 ingredient 30 minute Cranberry Shortbread Bars are topped with walnuts and date caramel for the ultimate healthier guilt free dessert. Vegan, Gluten Free and Refined Sugar Free.

Course: Dessert
Cuisine: gluten free, Healthy, Vegan
Servings: 8
Calories: 273 kcal
Author: Vicky
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 cup coconut flour
  • 1 cup walnuts crushed
  • 1/2 cup dried cranberries chopped
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 12 whole dates pitted
  1. Preheat oven to 350 degrees F. 

  2. In a bowl combine maple syrup and coconut oil. Beat until smooth and creamy. Add coconut flour and mix.  

  3. Pat the shortbread crust into a rectangular baking dish or pie pan. Bake for 10 minutes.

  4. In a bowl combine walnuts, cranberries and lemon zest and juice. 

  5. To make the date caramel - place dates in a high powered blender and process until smooth. Add a bit of water or coconut milk to thin it out a bit and help it blend, as needed. 

  6. Allow the shortbread crust to cool. Remove from baking dish. Top with thin layer of date caramel. Top date caramel with the cranberry walnut mix. 

  7. Drizzle date caramel on top.