cranberry bliss bar sliced into chunks and piled on a white plate with a jar of cranberry true sea moss gel in the background

No-Bake Cranberry Bliss Bar Bark

Evann Ryan

Cranberry Bliss Bar season is here, but this time we’re making it high-protein, no-bake, and boosted with True Sea Moss Gel Cranberry. This High-Protein Vegan Cranberry Bliss Bar Bark has all the cozy, nostalgic holiday energy of the Starbucks classic. Instead of the traditional heavy base, it leans into creamy cashew butter, protein-packed vanilla Vedge protein, and a bright, tart drizzle of cranberry True Sea Moss. It’s sweet, chewy, a little tangy, and you can stir it together in one bowl before letting the freezer do the rest. And since this is a paid partnership with True Sea Moss, you’ll find direct links here. I’ve included the Cranberry Sea Moss Gel I used, plus my go-to Vedge vanilla protein.

cranberry bliss bar sliced into chunks and piled on a white plate with a jar of cranberry true sea moss gel in the background

Why You’ll Love This High-Protein Vegan Cranberry Bliss Bar Bark

If you love the Starbucks cranberry bliss bar but want something a little more functional, this high-protein vegan cranberry bliss bar bark is for you. It’s going to be your new December ritual.

Because this version is no-bake, it comes together fast, yet it still feels like a proper holiday dessert. And thanks to the cashew butter, almond flour, vanilla protein, and True Sea Moss Cranberry Gel, it balances indulgence with protein and minerals. It actually supports your day instead of sending you into a sugar crash.

You’ll love this Cranberry Bliss Bar Bark because:

  • It’s high-protein and vegan. Each piece has about 4 g of plant-based protein, thanks to Vedge vanilla protein and a nutty base.
  • It’s a no-bake holiday dessert. So you don’t need to turn the oven on or fuss with exact baking times.
  • It uses True Sea Moss Gel Cranberry. The cranberry-flavoured gel adds a subtle tang and a mineral-rich twist. You get that without a ton of extra calories or sugar.
  • It’s macro-aware. You get that chewy, creamy holiday bar texture with a more balanced mix of protein, carbs, and fats.
  • It’s Instagram-ready. The white chocolate bark, jewel-like dried cranberries, and red sea moss swirl look stunning when you crack it into shards.
  • It’s easy to customize. You can adjust the sweetness, swap nuts, or tweak the protein while keeping the structure the same.
cranberry bliss bar on a white plate with cranberry true sea moss gel jar beside it

What You Need To Make This High-Protein Vegan Cranberry Bliss Bar Bark

To build the bark, you’ll create a soft, truffle-like base. Then you’ll top it with a thin layer of melted vegan white chocolate, a drizzle of True Sea Moss Gel Cranberry, and plenty of dried cranberries for that classic bliss bar vibe.

You’ll need:

Equipment:

  • 1 medium mixing bowl
  • Rubber spatula
  • 8 x 8 inch (20 x 20 cm) square pan (optional)
  • Parchment paper
  • Small heat-safe bowl for melting chocolate (microwave or double boiler)
  • Spoon or small offset spatula

 

almond flour, cashew butter, maple syrup in a stainless steel mixing bowl

melted white chocolate being poured onto a flat cashew butter bar
cranberry bliss bar on a white parchment paper ready to be sliced
two hands slicing into white chocolate covered with cranberries

Recipe:

  • Servings: 12 pieces
  • Prep time: 15 minutes
  • Chill time: 1–2 hours
  • Total time: ~1 hour 15 minutes
  • Dietary notes: Vegan, gluten-free (if using certified GF ingredients), high-protein, no-bake

Approximate macros per serving (1/12 of pan):

  • Calories: ~160 kcal
  • Protein: ~4 g
  • Carbohydrates: ~12 g
  • Fat: ~11 g

(Macros are estimates and will vary slightly by brand, especially for protein powder, white chocolate, and nut butters.)

Ingredients (Metric + Imperial)

Base:

Topping:

  • 1/2 cup vegan white chocolate chips (about 120 g)
  • 2 tsp olive oil (10 ml, about 9 g)
  • 1/3 cup dried cranberries, roughly chopped (about 50–55 g)

Instructions:

    1. Prepare your pan.
      First, line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper, letting some overhang on the sides so you can lift the bark out later. This makes slicing and serving much easier. Alternatively, you can lay a piece of parchment down on a cutting board or baking sheet and not worry about making the bark into a perfect square.
    2. Mix the base.
      In a medium bowl, add the cashew butter (260 g), almond flour (80 g), maple syrup (2 tbsp / 30 ml), vanilla protein powder (about 35 g), True Sea Moss Gel Cranberry (1/4 cup / 60 g), and salt (1/4 tsp).
    3. Stir until fudgy.
      Then use a spatula to stir everything together until a thick, fudgy dough forms. It should be soft but not sticky. Think cookie dough meets protein fudge.
    4. Adjust texture if needed.
      If the mixture seems too dry or crumbly, you can add an extra 1–2 tbsp (15–30 ml) of True Sea Moss Gel or a splash (1–2 tsp / 5–10 ml) of plant milk to help it come together. If it feels too loose, sprinkle in 1–2 tbsp (8–16 g) more almond flour until it holds its shape.
    5. Press into the pan.
      Next, transfer the dough into your lined pan. Use clean hands or the back of a spatula to press it firmly and evenly into a flat layer. Try to get it right into the corners so the bark sets evenly and cracks nicely later.
    6. Finish and Chill Your High-Protein Vegan Cranberry Bliss Bar Bark.
    7. Melt the vegan white chocolate.
      In a small heat-safe bowl, add the vegan white chocolate chips (120 g) and olive oil (2 tsp / 10 ml).
    8. Microwave method: Heat in 10–15 second intervals at medium power, stirring between each burst, until just melted and smooth.
    9. Stovetop method: Place the bowl over a small pot of gently simmering water (double boiler style) and stir until melted.
    10. Because vegan white chocolate can seize easily, pull it off the heat as soon as it’s mostly melted and let the residual heat finish the job.
    11. Pour and spread the white chocolate over the cranberry bliss bar bark.
      Then pour the melted white chocolate mixture over the cashew-protein base, saving just 1–2 tbsp so you can drizzle it across the top at the end. Use an offset spatula or the back of a spoon to spread it into an even layer, going right to the edges. Work relatively quickly, as it will start to set.
    12. Add cranberries.
      Scatter the chopped dried cranberries (1/3 cup / ~50–55 g) evenly across the surface. Gently press them into the chocolate so they stick once set. Then drizzle the remaining white chocolate across the top of the bar in a criss-cross motion.
    13. Chill until firm.
      Now place the pan in the fridge for at least 1 hour, or in the freezer for about 30 minutes, until the topping is firm and the base feels set. The bark should lift easily from the pan using the parchment sling.
    14. Crack or slice your cranberry bliss bar bark.
      Once firm, lift the slab out of the pan and place it on a cutting board.
    15. For “bark” style: Chop it horizontally into mismatched shapes.
    16. For “bar” style: Use a sharp knife to slice it into 12 even squares or rectangles.
    17. Serve, store, and enjoy your high-protein vegan cranberry bliss bar bark.
      Finally, store the bark in an airtight container in the fridge for up to 5–7 days, or in the freezer for up to 2 months. It’s delicious straight from the fridge. You can also let it sit at room temperature for 5–10 minutes if you prefer a softer, fudgier texture.
    two hands holding a piece of bliss bar up over the tray of them

    Ingredient Substitutions

    Sometimes your pantry looks a little different than mine, so here are some easy swaps that still keep this recipe high-protein and vegan.

    • Cashew butter: You can swap this for almond butter or a smooth sunflower seed butter. Just note that both butters may slightly change the colour.
    • Almond flour: Instead of almond flour, you could use finely ground oat flour. However, you may need a splash more maple syrup or sea moss gel to get the same fudgy consistency, since oat flour is more absorbent.
    • Vedge vanilla protein: If you don’t have Vedge, you can use any neutral, sweet vanilla vegan protein you love. Still, I highly recommend Vedge for both flavour and macros, and I’ve linked my affiliate code in the ingredients list so you can try it.
    • True Sea Moss Gel Cranberry: If you only have another True Sea Moss flavour on hand (like strawberry or elderberry), you can absolutely still use it. The flavour will shift slightly, but you’ll keep that creamy, mineral-rich boost and gelled texture that helps the base stay soft.
    • Vegan white chocolate: You can swap in dark or semi-sweet vegan chocolate chips for a less sweet, more antioxidant-rich version. The flavour will lean more “chocolate cranberry bark” than Starbucks-style bliss bar, but it’s still very good.
    • Dried cranberries: If you’re out, you can try chopped dried cherries or even a mix of cranberries and chopped pistachios for extra crunch.
    cranberry bliss bar bark sliced into chunks and piled on a white plate with true sea moss gel cranberry bottle in the background

    Other High-Protein Recipes Using True Sea Moss Gel To Try:

    Once you’ve fallen for this high-protein vegan cranberry bliss bar bark, you might want a few more dessert-y, macro-aware treats waiting in your rotation. Here are three high-protein vegan dessert recipes from evannryan.com that pair beautifully with this one:

    Share Your Thoughts

    If you make this High-Protein Vegan Cranberry Bliss Bar Bark with True Sea Moss Cranberry Gel, I’d genuinely love to hear how it turned out for you.

    Did you crack it into big, dramatic shards or cut it into tidy little squares? Did you keep it classic with white chocolate or go darker and moodier with semi-sweet?

    Leave a comment on the blog post, rate the recipe, and tell me how you served it. And if you share it over on Instagram, tag me and True Sea Moss so we can see your holiday bark in action.

    Frequently Asked Questions (FAQ) 

    Is this high-protein vegan cranberry bliss bar bark actually healthier than the Starbucks version?
    This version still counts as a dessert, but it’s built with more whole-food fats, plant protein, and a smaller hit of refined sugar than the classic coffee shop bar. You also get a small mineral boost from the True Sea Moss Gel.

    Can I make this without vegan white chocolate?
    Yes. You can absolutely use dark or semi-sweet vegan chocolate, or even skip the chocolate layer entirely and press the cranberries straight into the base. However, the white chocolate helps give that classic “bliss bar” look and flavour, so I do recommend keeping at least a thin layer if possible.

    How long does the bark keep?
    When stored in an airtight container in the fridge, this bark keeps well for about 5–7 days. In the freezer, it can last up to 2 months. Because of the sea moss gel and nut butter base, I prefer to keep it chilled and just let pieces sit at room temperature briefly before eating.

    Can I use a different flavour of True Sea Moss Gel?
    You can. If you can’t find their brand new Cranberry flavour, you can use strawberry, mango, or elderberry True Sea Moss Gel instead. The flavour will shift slightly, but the texture and nutritional benefits will remain similar. You’ll still get that lovely gelled, glossy base.

    How can I increase the protein even more in this vegan cranberry bliss bar bark?
    If you want to push the protein higher, you can add an extra half scoop (about 15–20 g) of protein powder to the base. Then slightly reduce the almond flour so the texture doesn’t get chalky.

    You could also serve your bark alongside a protein hot chocolate or a high-protein latte-style drink. That simple pairing turns it into a fully balanced snack or dessert.

    Back to blog

    Leave a comment

    High protein Vegan Ebooks