Preheat oven to 325ºF. Line a 13x9 baking pan with parchment paper and spray with non-stick cooking spray.

In a large mixing bowl, combine eggs, coconut milk, butter, vanilla extract and 2 tbsp. tangerine juice. Whisk until combined.

In a separate bowl combine almond meal, coconut flour, FruSweet, baking powder, and sea salt. Add dried cranberries and chopped walnuts. Gradually stir dry ingredients into wet ingredients.

Pour batter into 13x9 baking pan and spread to edges with a spatula. Bake for 30-35 minutes and allow bars to cool for 1 hour.

In a small bowl, combine ingredients for citrus glaze. Whisk until thick and smooth.

Slice bars and drizzle with glaze. Enjoy!

Sweetener Notes: The original recipe calls for FruSweet, but for an all coconut option use 1/2 cup CocoSweet instead.  For the glaze, Steviva Blend Fine Powder is the best option because of its powdered sugar consistency.

Cranberry Walnut Bars with Citrus Glaze


April 28, 2017

This tangy cranberry walnut bar is both gluten-free and ideal for anyone wanting a low-carb option for a healthy snack or dessert!

Sub out the fructose for coconut sugar for an all-out paleo recipe!

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 40 bars


For Cranberry Walnut Bars:

2 large eggs

1 cup unsweetened coconut milk

4 tbsp butter, melted

1 tsp vanilla extract

2 tangerines, juiced, zested

1 1/2 cups almond meal

1/3 cup coconut flour

1/4 cup FruSweet (non-GMO Fructose)

1 tsp baking powder

1/4 tsp sea salt

1/2 cup unsweetened dried cranberries

1/2 cup chopped walnuts

For Citrus Glaze:

1/2 cup Steviva Blend Fine Powder

2 tbsp unsweetened coconut milk

1 tbsp tangerine zest

1/2 tsp vanilla extract


Nutrition Facts

Serving Size1 bar
Sodium32 mg
Potassium65 mg
Protein2 g
Cholesterol12 mg
Sugar0 g
Total Fat6 g
Saturated Fat3 g
Polyunsaturated Fat1 g
Monounsaturated Fat2 g
Trans Fat0 g
Total Carbohydrates6 g
Dietary Fiber1 g
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