This super easy Maple Butter Cranberry Bark makes for a delicious holiday treat. Coconut butter, coconut oil, dried cranberries and maple butter are combined then frozen into a bark and drizzled with more maple butter. No bake and Paleo, AIP, gluten-free, grain-free, and dairy-free!
This AIP Maple Butter Cranberry Bark is one of my favorite recipes out of my ebook Enthused: 80+ allergy-friendly recipes you want to eat!
For a limited time only, you can get Enthused for 50% off with code 50AIP
Enthused has some of my best recipes you won’t find here on the blog including some holiday classics like: Pumpkin Pie Bars, Salted Gingerbread Cookies, Thanksgiving Meatloaf, Instant Pot Pot Roast, Roasted Butternut with Pomegranate and Mint, and Hot Gingerbread Cereal!
As for this recipe, if you haven’t tried Maple Butter, you are in for a HUGE treat. Imagine creamed maple syrup – caramel in flavor, smooth and spreadable like nut butter. IT IS AMAZING. Come back and tell me how absolutely angry you are with me for introducing you to maple butter.
The best places to buy Maple Butter:
Trader Joe’s: They actually sell their own maple butter – find it in the baking section of most stores.
Amazon: You can find organic maple cream (same as maple butter) on Amazon in a large jar which will be plenty enough for this recipe (probably 3 recipes worth!)
Most health grocery stores: I can find maple butter in small jars at most health stores near the maple syrup in the baking aisle.
What really takes this recipe over the edge? Flaked salt! The combination of sweet, crunchy, chewy and salty just cannot be beat! I like to use Maldon Flaked Sea Salt which has a very clean taste and perfectly crunchy texture.
How to make homemade Maple Butter Cranberry Bark:
In a medium bowl, combine softened coconut butter, coconut oil and dried cranberries.
Spread onto a parchment-lined cutting board or large plate into a 1/4 to 1/3-inch thick layer.
Swirl in 3 tablespoons maple butter until evenly distributed. Sprinkle with flaked salt.
Freeze bark until solid, about 1 hour.
Finally, melt remaining 2 tablespoons maple butter and drizzle over frozen bark. It will solidify in about 60 seconds. Break the bark into desired size pieces and store in freezer until ready to serve.
1 cup coconut butter, well-stirred
1 tablespoon coconut oil
1/2 cup dried cranberries
5 tablespoons maple butter
flaked sea salt, for topping
- Soften the coconut butter until easy to mix, either by placing the jar in a hot water bath for 10 minutes or by microwaving carefully for 30 seconds.
- In a medium bowl, combine the softened coconut butter, coconut oil and dried cranberries.
- Spoon the mixture onto a parchment-lined flat surface like a large plate or cutting board. Spread the mixture evenly into a rectangle (doesn’t need to be perfect) about 1/4 to 1/3-inch thick.
- Use a spoon to swirl in 3 tablespoons of the maple butter evenly into the bark. Sprinkle generously with flaked salt.
- Transfer bark to the freezer to solidify – about 1 hour. Remove from freezer and warm remaining 2 tablespoons maple butter in microwave until liquified. Drizzle evenly over bark. It will solidify within 60 seconds.
- Break bark into pieces of desired size. Store covered in freezer until ready to serve.
Looking for other healthy no-bake treat recipes?