CRANBERRY BLISS BARS

INGREDIENTS

• 6 Tbsp Kerry Gold butter, softened
• 1/3 cup + 2 Tbsp Swerve Granular
• 1 tsp. molasses (optional)
• Pinch of Pink Himalayan salt
• 2 pastured eggs
• 1 tsp. pure vanilla extract
• 1/2 tsp. pure orange extract
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tsp. baking powder
• 1/4 tsp. ground ginger
• 1 cup + 2 Tbsp fresh cranberries, small chopped (tossed with 2-1/2 Tbsp Swerve granular)
• 1/2 cup Lily’s white chocolate chips

Frosting:

• 8 oz cream cheese, softened
• 1/2 cup Kerry Gold butter (1 stick), softened
• 2/3 cup Swerve Confectioners
• Zest of one lemon, grated
• 1/2 lemon, juiced (or more to taste)
• 3 Tbsp heavy cream (or more to make of spreadable consistency)

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease an 8×8 pan (parchment paper on bottom helps)
2. Cream together butter and Swerve. Add molasses, salt, eggs, vanilla and orange extracts and beat together.
3. In a large bowl, mix the almond flour, coconut flour, baking powder and ginger. Add in wet ingredients and mix well.
4. Fold in 1 cup of chopped cranberries and white chocolate chips. Spread into pan and bake 25-30 minutes until inserted toothpick is clean. Do not overbake. Cool.