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Fall Paleo Apple

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Fall Paleo Apple Pie Bars

Welcome Fall with this sweet vegan treat!  These Paleo Apple Pie Bars have a delicious almond butter crust with a crumb topping and perfect gooey sweet apple pie filling!  They’re a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.
Whether or not you top them, these paleo and vegan apple pie bars are going to become a favorite for sure – one even picky kids will love (because even my pickiest did!) and even non-paleo eaters can enjoy. 
Paleo Apple Pie Bars
Ingredients for the crust/crumble:
3/4 cup smooth almond butter
1 tsp pure vanilla extract
1/4 cup pure maple syrup
3 tbsp coconut oil
1 cup blanched almond flour
1/4 cup coconut flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
for the filling:
3 pink lady or other crisp tart sweet apples peeled and chopped (1/4-inch pieces)
1/3 cup water
2 tsp lemon juice
3 tbsp coconut sugar
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp tapioca or arrowroot starch
1/8 tsp fine grain sea salt
optional caramel sauce, for topping**
2/3 cup coconut cream *
1/4 cup coconut sugar
1 tsp vanilla extract
1/8 tsp salt
Preheat oven to 350 degrees and line an 8 x 8 square metal baking dish with parchment paper.
for the filling
Combine the water, lemon juice and apples in a medium saucepan and bring to a boil over medium heat, apples should be somewhat softened.
In a separate bowl, combine the dry ingredients, then stir into the apple mixture until dissolved and mixture thickens. Remove from heat and set aside to cool a bit.
for the crust/crumble
Whisk together the almond butter, maple syrup, vanilla, coconut oil until smooth. Stir in the almond flour, coconut flour, salt, cinnamon, and baking soda until a thick crumbly dough forms.
Press 3/4 of the dough into the
prepared baking dish lined with parchment paper, chill the remaining dough while you bake bottom crust 7 minutes, then remove from oven.
Spread the apple mixture over the partially baked crust, then drop or spoon the chilled crust mixture evenly over the top. Return to oven and continue to bake 25 minutes until top is golden brown. Remove and allow to cool completely before cutting into squares.
for the optional caramel sauce
Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10-15 mins. It should resemble dark caramel.  Remove from heat and stir in the vanilla and salt.
Allow to cool completely before serving.  Enjoy!
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