Gluten-Free Cocoa Cranberry Crumble Bars

Gluten-Free Cocoa Cranberry Crumble Bars

Gooey vanilla cranberry jam layered between a rich cocoa cookie crust and pecan cocoa crumbles. These gluten-free cocoa cranberry crumble bars are the perfect wintry treat!



45 minutes




9 servings


Crust & crumbs:

  • ½ cup + 2 tablespoons (75g) superfine blanched almond flour
  • ¼ cup (30g) gluten-free oat flour
  • ¼ cup (43g) sweet rice flour (aka glutinous rice flour)
  • 2 tablespoons (16g) corn starch
  • ½ cup (112g) cane sugar
  • ¼ cup + 2 tablespoons (40g) Rodelle Organic Dutch Processed Baking Cocoa
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup cold unsalted butter, cut into tablespoons
  • 1 large egg, lightly whisked with a fork
  • 1 teaspoon Rodelle Organics Chocolate Extract
  • ¼ cup pecans, broken into small pieces
  • Optional: ¼ teaspoon flaky salt such as Maldon

Cranberry Filling

  • 2½ cups fresh or frozen cranberries
  • ¾ cup cane sugar
  • ¼ cup water
  • 1 tablespoon corn starch
  • 1 teaspoon Rodelle Organics Pure Vanilla Extract
  • 3 2-to-3-inch strips orange peel
  • Pinch salt


  • Line an 8x8 baking pan with parchment paper and set aside. Preheat oven to 375°F.
  • In a large bowl, sift together the almond flour, oat flour, sweet rice flour, corn starch, sugar, baking cocoa, baking powder, and salt.
  • Cut in butter with a pastry cutter or your hands, blending until the pieces of cold butter are no larger than a pea.
  • Add the egg and chocolate extract and mix with a fork or your hands to bring the dough together. It should be a little shaggy, but will hold together when pinched.
  • Remove ⅓ of the cocoa dough and set it aside. Press the remaining ⅔ into prepared baking pan, using the edge of a glass to roll it smooth, as needed.
  • Bake the crust in the middle of the oven for 10 minutes. When finished, remove it from oven and let cool while you prepare the filling. Keep the oven heated.
  • To prepare the filling, combine all of the cranberry filling ingredients in a small saucepan over medium-high heat, and cook, stirring occasionally, until it begins to bubble. Reduce heat to medium low, and cook, breaking up the cranberries on the side of the pan with your wooden spoon as you stir. Cook for an additional 5-8 minutes until it's thickened quite a bit - to the consistency of jam.
  • Pour the filling over the cooling cocoa crust.
  • Sprinkle remaining cocoa topping over the top of the cranberries into clumps. Sprinkle with pecan pieces.
  • Bake 25-30 more minutes until the topping is completely cooked through and the filling is bubbling.
  • Remove from heat and let cool completely, about an hour, before transferring to a cutting board to slide into 9 squares.
  • Before serving, sprinkle with flaky salt, if desired.

Note: This recipe was prepared for Rodelle by Sarah of Snixy Kitchen. Click here to view the original post, more pictures, and helpful hints!

Inspired By Rodelle

Beat the Summer Heat!

Beat the Summer Heat!

July 12th, 2018

With the 4th of July in our rear view mirrors, the dog days of summer are here! We are using the rest of summer to bask in the Colorado sunshine and trying to appreciate the heat before the seasons inevitably change. We have a few recipes that are...

Read More