Healthy Starbucks Cranberry Bliss Bars with Fresh-Milled Einkorn

Step 1

Preheat oven to 350℉.

Whisk dry ingredients in a large bowl and set aside. Cut cranberries in half and toss with einkorn flour and coconut sugar in a small bowl, making sure to coat all pieces. Set aside.

Step 2

In a stand mixer, make the wet portion of the blondie. Use the paddle attachment to cream butter and coconut sugar until fluffy. Add remaining wet ingredients, one ingredient at a time, while continuously mixing on medium speed. Use a soft spatula to scrape down sides periodically until all ingredients are mixed in well.

Step 3

Pour the wet batter into the dry mix, then add the cranberries, grated ginger and lemon zest. Fold ingredients in with a soft spatula until all ingredients are well integrated. Do not over stir. Pour blondie batter into a parchment lined baking dish. You can use an 8×8, 9×9 or a rectangular baking dish. The smaller the dish, the thicker the blondie, the bigger the dish, the thinner the blondie. Bake at 350℉ for approximately 40 minutes until golden. A larger baking dish may need reduced time around 35 minutes. A fork inserted into the blondie should come out clean. Remove from oven and allow to sit for 10 minutes until carefully lifting the blondie out of the pan. When cool enough, transfer blondie with the paper to a cooling rack.

Step 4

While blondie cools, make the frosting. Using the stand mixer and the paddle attachment, beat the cream cheese, butter and powdered maple sugar on medium-high speed in a stand mixer. When fluffy, drizzle in the maple syrup and vanilla extract while the machine is running on medium-high. Scrape down sides when needed. Using your soft spatula, stir ⅓ cup dried cranberries into the fluffy frosting. 

Step 5

Once the blondie is cooled, carefully remove the paper by turning the blondie on your hand and peeling it off, then transferring it to a cutting board. Spread the frosting overtop, then garnish with additional ¼ cup dried cranberries overtop. Press each cranberry into the frosting. Cut the bar in half from top to bottom, then cut in half again from left to right, and then cut each square in half to make two triangles. Transfer the cutting board to fridge while you prepare the white chocolate drizzle.

Step 6

Make the white chocolate drizzle. Melt the cacao butter and coconut butter in a small saucepan. Turn off heat when just melted and stir in the vanilla extract. Use a soft little spatula to stir and while stirring, drizzle in the maple syrup. Add the raw whey powder and stir in well until no clumps are formed. The consistency should be thin, but thick enough to coat a spoon.

Step 7

Use a spoon to drizzle the white chocolate over top the cranberry bliss bars. Transfer to the fridge for a few minutes to allow the drizzle to firm up. This shouldn’t take long. Enjoy immediately!