Paleo Apple Pie Bars (AIP, Vegan)
This recipe with updated in partnership with Chosen Foods! All opinions are my own.
These paleo apple pie bars are perfect for fall holidays, or just a fun weekend treat! They’re grain-free, as well as AIP and vegan.
I love apple pie just as much as the next person, but I love an easy-mode recipe just as much. Not only are these apple pie bars easy to make, but they appease many different diet restrictions. If you have gluten-free, nut-free, and vegan folks coming to your fall and winter gatherings, these apple pie bars are perfect. They’re egg-free, grain-free, nut-free and dairy-free, but are still made with real food ingredients. No fake fats, no weird processed sugars, just all the real stuff!
Along with the apple pie bars themselves, this recipe also features an optional vegan caramel sauce. It really ups the sweetness factor in these bars!
The Ingredients You’ll Need For the Paleo Apple Pie Bars
- Tigernut flour. Tigernut flour is one of my favorite grain-free flours! It’s very similar to almond flour (it’s not a nut, but a tuber) and it works great in this recipe. I have not tried to use almond flour in pace of the tigernut flour in this recipe.
- Tapioca Starch. Tapioca starch is a great binder in recipes like this. You can buy it online and find it in most health food stores. You can also use arrowroot starch.
- Apples. The apples are the star of the show here! I used pink lady apples, as they’re a great mix of sweet and tart.
- Avocado oil. Avocado oil is a great neutral oil for baking! It’s dairy-free and a great alternative to butter or vegetable oil. Plus, you get some healthy fats from the avocado. I always use Chosen Foods Avocado oil & avocado spray in my kitchen!
- Coconut butter. Coconut butter basically acts as a nut-free alterative to nut-butter in this recipe. It adds an extra hint of creaminess to the crust and crumble while being nut free.
How to make paleo apple pie bars
- Make the apple filling. Using a saucepan, combine the apple-filling ingredients and set over medium-low heat. Stir to combine and simmer for 5-8 minutes (stirring often) or until the apples soften. Set aside.
- Prep the crust and partake. For the crust, combine the dry ingredients and mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully combined. Flatten the majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 4 tbsp of the crust dough for the topping. Par-bake the crust and remove from the oven.
- Add the apples. Layer the apple filling on top of the crust and evenly distribute. Crumble the remainder of the crust topping over the apples and slightly flatten it.
- Bake until golden brown and serve!
Tips & Tricks
- Add ice cream or whipped cream! Of course, these taste amazing with some added dairy-free ice cream just like apple pie does!
- Use a fork!! These are not the kind of bars that you pick up and eat like a brownie. They’re more delicate and need a plate and fork.
- Let them cool. These bars don’t contain eggs, so they’re not as sturdy as a recipe with eggs. Allow them to cool to set and become more stable.
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These apple pie bars are the perfect paleo fall treat!
For the apple filling
- 3 cups pink lady apple, chopped
- 1/3 cup water
- 1 tbsp coconut sugar
- 2 tsp arrowroot starch
- 1/2 tsp cinnamon
- Juice of half a lemon
For the crust
- 1 1/4 cup tigernut flour
- 1/4 cup tapioca starch
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 1/3 cup + 1 tbsp avocado oil (I use Chosen Foods)
- 1/4 cup + 1 tbsp coconut butter, melted (see notes for method)
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
For the optional caramel sauce
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- 1/4 tsp sea salt
For the apple pie bars
- Preheat the oven to 350 F and line an 8×8″ baking pan with parchment paper. Spray with avocado oil spray and set aside.
- Using a saucepan, combine the apple-filling ingredients and set over medium-low heat. Stir to combine and simmer for 5-8 minutes (stirring often) or until the apples soften. Set aside.
- For the crust, combine the dry ingredients and mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully combined.
- Using the prepped baking pan, flatten the majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 4 tbsp of the crust dough for the topping.
- Par-bake the crust in the oven for 8 minutes. Remove from the oven and allow to cool for 5 minutes.
- Layer the apple filling on top of the crust and evenly distribute. Crumble the remainder of the crust topping over the apples and slightly flatten it.
- Bake the bars in the oven for another 25-30 minutes or until the crust topping is golden brown. Remove from the oven and allow to cool for about 5 minutes before carefully removing from the pan. Allow to cool further and slice into 9 bars. Top with optional caramel sauce (below) if desired.
For the optional caramel sauce
- Combine the coconut cream, sugar, and salt in a saucepan over medium heat and stir to combine. Bring to a low boil, and reduce to a low simmer, stirring often. Simmer for about 10 minutes, or until the caramel is reduced and browned.
- It’s best to melt the coconut butter using a double boiler method. Do not microwave coconut butter or it will burn.
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5
- Cook Time: 45
- Category: dessert
- Method: oven
- Cuisine: American
- Serving Size: 1 bar
- Calories: 319
- Fat: 21.3g
- Carbohydrates: 19.3g
- Fiber: 1.7g
- Protein: 2.4g
Keywords: apple pie, paleo apple pie
This recipe was published in 2018 and updated in 2023.