Cranberry Bars (Edit recipe)

SAVE this recipe for when you have leftover cranberry sauce from Thanksgiving and turn it into these cranberry bars! Heavy on the cranberry and light on the crumble, these are a healthier treat to enjoy post Holiday. They are sweetened with fruit and are so easy to make!

15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	80
Fat:	4 g
Carbohydrates:	11 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	139 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

by joyfuleatsnbeats

View original recipe

Serves: 9

Ingredients

Crust

1.5 cups Almond Flour
2 Tbsp Coconut Flour
4 whole Medjool Dates, pits removed, softened in hot water
0.5 tsp Baking Soda
0.25 tsp Sea Salt
0.5 tsp Ground Cinnamon
1 Tbsp Tahini, or almond butter
2 - 3 Tbsp Water, add more if still dry

Crumble

3 Tbsp Rolled Oats
3 Tbsp Almond Flour
0.5 tsp Ground Cinnamon
2 whole Medjool Dates, pitted
1 - 2 Tbsp Water

Sauce

0.666 cup Cranberry Sauce (Jellied), any cranberry sauce will do

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pulse the crust ingredients together in a food processor until dates are broken down and everything is mixed together. Press into an 8x8 pan lined with parchment paper and bake at 350 for 10 min.
While the crust is baking, make the crumble. Pulse crumble ingredients in a food processor.
Take the crust out of the oven and spread cranberry sauce on top. Sprinkle crumble on top and put back in the oven for 25 min. Let cool and cut into squares.