Frozen Treats

Home » Frozen Treats » Fudgsicles (aka Chocolate Popsicles or Fudge Pops) Fudgsicles (aka Chocolate Popsicles or Fudge Pops) June 3, 2021 By Sarah Leave a Comment           Jump to Recipe This paleo Starbucks Cranberry Bliss Bars Copycat recipe features a vanilla and orange cake that’s studded with cranberries and topped with a rich coconut frosting. I’ve only joined the ranks of citrus-loving dessert folk in the last couple years. Before that, I wouldn’t be caught dead with things like Lemon Meringue Pie, Orange Chiffon Cake, Lime Meltaways, and even Starbucks Cranberry Bliss Bars on any dessert plate of mine. I don’t know how it happened, but now I can tolerate just about any citrusy treat you want to send my way. And I’ll even go out of my way to indulge in some of them, like those Starbucks bars. So I figured instead of treating Cranberry Bliss Bars an indulgence, why not remake them into something nourishing? When I was originally developing this recipe, I was aiming more for bars rather than cake. However, it came out cake-like and was so darn good I had to share it as-is. Do you ever eat cake for breakfast? Confession: this cake may have been my breakfast a couple days this week. Jump to: The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe Cranberry Bliss Bars FAQs More Healthy Cranberry Baked Goods Recipes to Try Starbucks Cranberry Bliss Bars Copycat The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe Cranberry Bliss Bars FAQs More Healthy Cranberry Baked Goods Recipes to Try Starbucks Cranberry Bliss Bars Copycat The Best Paleo Starbucks Cranberry Bliss Bars Copycat Recipe   The cake is moist and dense, probably a bit denser than most cake, so it’s really more like a cross between bars and cake. It’s aromatic with mahlab (a spice made from the ground seeds of the St Lucie cherry) and fresh orange zest, and isn’t overly sweet. The coconut butter frosting is rich and slightly sweet, adding a lovely hint of coconut to the overall cake experience. Cranberry Bliss Bars FAQs What is in Starbucks Cranberry Bliss Bar? Starbucks describes their Cranberry Bliss Bar as follows: “A blondie cake base topped with sweet cream cheese icing, tart dried cranberries and white orange drizzle.” And according to their website, the ingredient list includes the following: Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid] Brown Sugar Cream Cheese [Pasteurized Milk And Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum], Butter [Cream] White Confectionary Coating [Sugar, Palm Kernel And Palm Oils, Whey Powder, Nonfat Milk Powder, Soy Lecithin (Emulsifier), Natural Flavor, Vanilla] Cranberries [Cranberries, Sugar, Sunflower Oil] White Confectionary Coating [Sugar, Palm Kernel And Palm Oils, Whey, Nonfat Milk, Soy Lecithin, Pure Vanilla] Egg Icing Sugar [Sucrose, Maltodextrin] Ginger [Ginger, Cane Sugar] Canola Oil Palm Oil Salt Sugared Orange Peel [Orange Peel, Sugar And Orange Oil] Cornstarch Vanilla Extract Water Coconut Oil Maltitol Maltitol Syrup Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate] Leavening [Sodium Bicarbonate] Soy Lecithin Do Cranberry Bliss Bars Need to be Refrigerated? You can keep Cranberry Bliss Bars at cool room temperature (around 70F) for up to 2 days. After that, store them covered in the fridge for up to 3 days more. Can you Freeze Starbucks Cranberry Bliss Bars? Yes! This recipe freezes quite well for up to 2 months. Pro Tip: To freeze these bars, arrange them in a freezer-safe container layered between parchment paper. More Healthy Cranberry Baked Goods Recipes to Try Cranberry Pumpkin Pie Spice Seed and Nut Bars Paleo Cranberry Orange Walnut Bread Low Carb Cranberry Almond Cookies Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Starbucks Cranberry Bliss Bars Copycat PRINT RECIPE PIN RECIPE This paleo Starbucks Cranberry Bliss Bars Copycat recipe features a vanilla and orange cake that’s studded with cranberries and topped with a rich coconut frosting.     Ingredients         Cake: 2 cups almond flour ¼ cup arrowroot starch ½ cup coconut sugar ½ teaspoon salt ½ teaspoon baking soda ¼ teaspoon ground mahlab (optional) ¼ cup unsweetened dried cranberries (chopped) ¾ cup full-fat unsweetened canned coconut milk 2 large eggs 2 teaspoons pure vanilla extract 2 teaspoons freshly-grated orange zest      Coconut Butter Frosting: ½ cup coconut butter (slightly softened) 3 tablespoons coconut oil (melted and cooled slightly) 2 tablespoons honey ½ teaspoon pure vanilla extract 1 pinch salt      Topping: 2 tablespoons unsweetened dried cranberries (chopped)      Coconut Oil Glaze: 1 tablespoon coconut oil (melted and cooled slightly) 1 teaspoon full-fat unsweetened canned coconut milk ¼ teaspoon honey ¼ teaspoon fresh lemon juice         Instructions           For the Cake: Preheat the oven to 350F. Line an 8 by 8-inch pan with 2 pieces of parchment paper so that it hangs over the sides. Whisk together the almond flour, arrowroot starch, coconut sugar, salt, baking soda, mahlab (if using), and cranberries in a large bowl. Whisk together the coconut milk, eggs, vanilla extract, and orange zest in a small bowl. Pour the wet ingredients into the dry all at once and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 24 to 26 minutes. Cool completely before frosting.           For the Frosting: Beat together all ingredients until smooth. Refrigerate until the mixture is slightly stiffened, about 6 to 8 minutes, and then beat again until fluffy. Spread onto the cooled cake and immediately sprinkle on the cranberry topping (if using). Refrigerate until the frosting stiffens a bit, about 10 minutes.        For the Glaze: Whisk together all ingredients. Refrigerate a few minutes until the mixture stiffens slightly, then whisk again and drizzle the glaze on top of the cake. Let the glaze set before serving.           To Store: Store leftovers at cool room temperature, or wrapped in the fridge because the frosting will melt at warm

Home » Frozen Treats » 10-Minute Blueberry Cheesecake Sorbet 10-Minute Blueberry Cheesecake Sorbet June 25, 2015 By Sarah 3 Comments Jump to Recipe This 10-Minute Blueberry Cheesecake Sorbet is a deliciously healthy way to satisfy a cheesecake craving! One of my favorite (non-chocolate…because let’s face it, most of the time chocolate is involved) indulgences is New York-style cheesecake topped with blueberry sauce. It’s luscious. But how often can a girl get away with eating a slice of that? Not very often. On the other hand, my 10-Minute Blueberry Cheesecake Sorbet is something that’s a little more everyday-friendly. It’s full of antioxidants and fiber, and I’d even go as far to say that it’s breakfast-friendly (especially if it’s a special day that requires a special breakfast, but donuts just aren’t in the cards). Here I used a little low-fat cream cheese to provide the cheesecake-like flavor, but you can use full-fat coconut milk instead to keep this paleo. A little hint of ground cinnamon is a nice addition if you’re a fan of the blueberry-cinnamon combo, but if not, by all means, skip the cinnamon. I even make a quick little crumble crust on the stovetop that adds flavor and texture…and because what would cheesecake be without a little crust? 😉 Here are a few more healthy blueberry treats from around the web: Blueberry Bliss Bars from My Whole Food Life Paleo Blueberry Bars from 52 Kitchen Adventures Paleo Blueberry Ginger Soft Crackers from A Girl Worth Saving Paleo Blueberry Scones from FED + fit Raw No-Bake Blueberry Cheesecake from Living Healthy with Chocolate 10-Minute Blueberry Cheesecake Sorbet ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE This sorbet has all the flavors of blueberry sauce-topped cheesecake, but is much healthier. Don’t skip the crumble crust – it’s easy to make and adds great texture!     Ingredients       Crumble Crust: 4 tablespoons almond meal ½ tablespoon coconut oil ⅛ teaspoon ground cinnamon 1 pinch sea salt        Blueberry Cheesecake Sorbet: 3 cups (420 g) frozen blueberries 4 tablespoons low-fat cream cheese 4 tablespoons water 2 tablespoons honey ½ teaspoon pure vanilla extract ⅛ teaspoon ground cinnamon 1 pinch sea salt         Instructions For the crust, add the almond meal, coconut oil, cinnamon, and salt to a small skillet over medium-low heat. Cook until toasted golden and fragrant, about 3 to 5 minutes, and them immediately transfer to a bowl to stop it from burning. Cool 5 minutes. For the sorbet, add all ingredients to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. If you enjoy your sorbet soft and semi-melted, fold in the crumble crust and eat it now. If you enjoy your sorbet a little more solid, transfer it to a bowl and freeze until stiffened a bit, about 30 minutes, and then fold in the crumble crust right before serving.       Nutrition   Serving Size: ⅓ of recipe  Calories: 231   Sugar: 25  Sodium: 460  Fat: 10        Saturated Fat: 4   Trans Fat: 0  Carbohydrates: 32  Fiber: 5  Protein: 5          Cholesterol: 11 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Mango Mousse 3-Ingredient Vanilla Peach Popsicles »     Comments Chi                                                                                      June 25, 2015 at 9:59 pm This looks super berry! I wonder how it tastes with cream cheese in it? Is it more buttery? I love your recipes and would like to invite you to become a Chicory recipe partner. Are you interested? ★★★★★ Reply faith                                                                                     June 27, 2015 at 8:32 pm Chi, The cream cheese gives it a cheesecake-like flavor. 🙂 Thanks so much for your interest in my recipes! Please feel free to contact me with the details of your program – thanks! Reply Chi                                                                                       June 29, 2015 at 12:09 am I just sent you an email. Looking forward to your response 🙂 Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe