Candied Cranberry Coconut Bars That Are Naturally Vegan and Gluten Free

Looking for a festive treat that’s vegan, gluten free, and guaranteed to impress? These Candied Cranberry Coconut Bars are the perfect blend of sweet, tart, and toasty. Each bite combines a soft, chewy oat and coconut crust with a layer of jammy homemade cranberry orange sauce, bringing major holiday flavor with minimal effort. Whether you’re baking for a cozy get together, gifting a homemade dessert box, or simply craving something seasonal and satisfying, these bars are a total win.

Below you will find the full recipe with simple steps, a grocery list, and a kitchen tools list to make everything easy and stress free.

Ingredients

Cranberry Orange Sauce

1 cup fresh or frozen cranberries

1/4 cup water

1/3 cup pure maple syrup

4 tablespoons orange juice

1/2 teaspoon orange zest

1/2 teaspoon cinnamon

2 tablespoons chia seeds

Crust and Topping

1 1/2 cups rolled oats

1 cup shredded coconut

1/2 cup almond flour

1/3 cup pure maple syrup

1/3 cup melted coconut oil

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

Step 1

Preheat your oven to three hundred fifty degrees. Line an eight by eight baking pan with parchment paper so the bars lift out easily after baking.

Step 2

Toast the shredded coconut in a dry skillet over medium heat for two or three minutes until lightly golden. Set it aside to cool.

Step 3

Make the Cranberry Orange Sauce. Add the cranberries, water, maple syrup, orange juice, orange zest, and cinnamon to a small saucepan. Warm over medium heat for five to seven minutes until the cranberries begin to burst and the mixture thickens slightly. Remove from heat and stir in the chia seeds. Let the sauce cool and thicken for ten minutes.

Step 4

Create the crust mixture. In a large bowl combine the rolled oats, toasted coconut, almond flour, salt, maple syrup, melted coconut oil, and vanilla. Stir until everything is fully coated. The mixture should feel slightly sticky and hold together when pressed.

Step 5

Press two thirds of the oat mixture firmly into the baking pan. Make sure it is even so your bars bake consistently.

Step 6

Spread the cranberry orange sauce gently over the base. Try to reach all the corners for even layers.

Step 7

Crumble the remaining oat mixture over the top and lightly press it into the cranberry layer so it sticks.

Step 8

Bake for twenty five to thirty minutes until the top is golden and the edges look set. Let the bars cool completely before slicing so the layers stay neat.

Step 9

Lift the bars out using the parchment paper. Slice into squares or rectangles. Store in the fridge for up to five days or freeze for longer.

Grocery Shopping List

Produce

• Fresh or frozen cranberries
• One orange

Pantry

• Rolled Oats
• Shredded Coconut
• Almond Flour
• Pure Maple Syrup
• Coconut Oil
• Vanilla Extract
• Chia Seeds
• Cinnamon
• Flaked Sea Salt

Kitchen Tools Used

• 8×8 in Baking Pan
• Parchment Paper Baking Sheets
• Mixing Bowl Set
• Small Saucepan
• Silicone Spatula
• Small Skillet
• Measuring Cups and Spoons Set
• Knife & Server Set

I hope you enjoy these Candied Cranberry Coconut Bars as much as I do. They are simple to make, full of bright holiday flavor, and perfect for gifting or keeping in the fridge for a quick sweet bite. If you try this vegan and gluten free dessert, feel free to get creative with mix ins like chopped nuts or a drizzle of melted chocolate. Thanks for spending a little time in the kitchen with me today, and I can’t wait for you to make your own batch.