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Hi, I'm Mandi, founder of Damn Good Thyme. I'm so glad to have you here!

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Best Blood Orange Bliss Desert Bars

Mandi
Jun 3, 2025
4 min read

It’s giving citrus queen with a soft center.

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Introduction

These Blood Orange Bliss Bars are the ultimate vibe: a grain-free, dairy-free, lightly spiced coffee cake layered with juicy blood orange bits and topped with a coconut sugar crumble that honestly should be illegal.

I made these for the mornings where you want to feel put together but can’t be bothered, the afternoons that call for something cozy and bright, and those evenings when you want dessert but don’t want to feel like crap after.

They're here for your glow-up—moody, tart, warm, and completely unbasic.

Ingredients for the Blood Orange Bliss Bars

Almond Flour: The base of our golden, buttery crumb. Almond flour adds nutty richness and a soft, sandy texture that crisps up perfectly on top. It also keeps the topping naturally grain-free.
Coconut Sugar: A rich, caramel-like sweetener that blends beautifully into the crumble, giving it warmth and depth without refined sugar. Plus, it’s low-glycemic and full of real flavor.
Coconut Oil: This heart-healthy fat holds the crumb together while adding moisture and a subtle coconut undertone. When baked, it helps create those crisp edges you’ll be stealing straight from the top.
Coconut Flour: Used sparingly to balance almond flour’s richness, coconut flour soaks up just enough moisture to create the perfect soft-but-not-soggy base
Cardamom: The quiet spice that makes people ask, “what’s in this?” It adds floral warmth and plays beautifully with the brightness of the blood oranges
Eggs: The backbone of the batter. They hold everything together, provide structure, and create that soft, sponge-like texture we’re after.
Vanilla Extract: Rounds out the citrus and spice with just a touch of warmth and softness. Don’t skip it—it’s essential for depth.
Almond Milk: Adds moisture and helps blend everything into a silky, pourable batter. Its mild flavor lets the other ingredients shine.
Diced Blood Oranges: The hero of the recipe. Blood oranges bring bold citrus flavor, natural sweetness, and those gorgeous jewel-toned bursts that make each bite pop.

How to Make the Blood Orange Bliss Bars

Instructions:

Preheat your oven to 350°F (175°C). Line an 8x8 pan with parchment paper.
Mix up that crumb topping. Stir almond flour, coconut sugar, and coconut oil in a bowl until crumbly. Set aside.
Dry bowl: Almond flour, coconut flour, baking soda, baking powder, salt, cardamom. Whisk until combined.
Wet bowl: Coconut oil, coconut sugar, eggs, vanilla, almond milk. Mix until smooth.
Combine dry and wet. Stir until just combined. Fold in the blood oranges gently
Assemble: Pour the batter into your pan, smooth the top, then sprinkle with your crumb topping.
Bake for 35–40 mins until golden and a toothpick comes out clean.
Glaze it: Melt coconut butter, honey, and blood orange juice. Drizzle on cooled bars, and enjoy!

Frequently Asked Questions

Can I use regular oranges instead of blood oranges? You can, but let’s be real—it won’t hit the same. Blood oranges have a deeper, almost berry-like citrus flavor and a stunning ruby hue that brings serious mood to the final bake. If you must sub, go for Cara Cara oranges—they're sweet, slightly tangy, and visually closer than a standard navel orange.
What’s the texture like? More cake or more bar? These sit somewhere between a coffee cake and a dessert bar. They’re soft, moist, and slightly dense (thanks to almond flour), with a fluffy crumb and crispy top. Think brunch-worthy treat, not fluffy sheet cake. The crumb topping gives it structure, and the blood oranges add juicy pockets throughout.
Can I make it egg-free? Technically yes—but with a heads up. Subbing with flax or gelatin eggs will change the structure. The result will be more moist and dense, like a citrus breakfast bar instead of a cakey slice. Still delicious, just a different vibe. If you try it, chill the bars before slicing for cleaner cuts.
Is this recipe AIP-compliant? Not as written—but it’s adaptable. Swap the almond flour for tigernut flour, use coconut milk instead of almond milk, and skip the cardamom if you're early in the protocol. Eggs are harder to sub on strict AIP, so this one might be best saved for reintro phases or flexible days.

Storage Instructions:

Fridge: Store in a sealed container up to 5 days. Reheat if you want, but they’re good cold too.
Freezer: Freeze individually wrapped bars for up to 2 months. Reheat in a low temperature oven to bring them back to life.