Tart and tangy paleo Cranberry Bars are a favorite for anyone craving a bright, cranberry-forward gluten-free dessert. This egg-free treat gets its zing from fresh cranberries and a hint of orange zest; swap agave for honey to make it vegan. Simple and satisfying, these bars work well for holiday gatherings, school lunches, or an everyday snack.
Remarkably, the whole recipe uses just seven ingredients. A protein-rich pecan crust supports an antioxidant-packed cranberry topping, creating a dessert that’s both easy to make and full of flavor — perfect for Thanksgiving, Christmas parties, or a healthier sweet option any time of year.
Cranberry Bars
Ingredients
- 1½ cups raw pecans
- 7 dates, pitted
- 1 tablespoon grapeseed oil or palm shortening
- ¼ teaspoon sea salt
- 6 cups fresh cranberries, picked over
- 1 cup agave nectar or honey
- 1 tablespoon orange zest
Instructions
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Preheat the oven to 350°F (175°C). In a food processor, pulse the pecans and pitted dates until they are finely ground and start to hold together.
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Add the oil (or shortening) and salt, then pulse until the mixture begins to form a cohesive mass.
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Press the crust firmly into a greased 8 x 8 inch baking dish, creating an even layer.
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Bake the crust for 8–12 minutes, until it is lightly browned. Remove from the oven and set aside to cool slightly.
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For the cranberry topping, combine 4 cups of the cranberries, the agave or honey, and the orange zest in a saucepan.
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Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook 10–15 minutes, until some cranberries begin to break down.
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Stir in the remaining 2 cups of cranberries and continue cooking, covered, for about 5 minutes so the fruit softens but still retains some bite.
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Remove the pan from the heat and let the cranberry mixture cool for 10 minutes.
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Pour the cooled cranberry topping evenly over the baked crust.
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Refrigerate the bars for about 90 minutes to set before slicing into squares.
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Once set, cut into 16 bars and serve chilled or at room temperature.
Equipment
I originally made these Cranberry Bars as a tart, but after baking with friends and family it became clear that turning them into bars makes them easier to enjoy on the go. They’re versatile, portable, and still have the bright fall flavors of cranberries and orange.
These bars are a cozy seasonal treat that pairs well with chilly weather, holiday baking, or a relaxed afternoon with a warm drink. They store well in the refrigerator and are an easy option when you need a naturally sweet, fruit-forward dessert.