Black Pepper Free Paleo Almond Flour Apple Pie Bars
These apple pie bars are the kind of cozy, crowd-pleasing treat that tastes like it took way more effort than it actually did. The almond flour and tapioca starch base bakes up into a tender, golden crust that holds together beautifully, while the maple-sweetened apple filling gets jammy and fragrant with cinnamon and a hint of nutmeg. A crumbly coconut-walnut topping adds just the right amount of texture and richness to finish things off. For anyone navigating a sensitivity to black pepper, this recipe is a genuinely safe and satisfying option — the warm spice flavor comes entirely from cinnamon and nutmeg, with no pepper hiding in the ingredient list. It's also naturally grain-free and sweetened only with maple syrup, so it fits neatly into a clean, whole-foods way of eating without feeling like a compromise. These bars slice cleanly after cooling and are just as good the next day, making them a smart choice for meal prep, potlucks, or an afternoon snack that actually feels like dessert.
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Learn more →Ingredients
12 servings
For the crust and topping
- 2 ½ cups almond flour
- ¼ cup tapioca starch
- ¼ tsp fine sea salt
- ¼ cup coconut oil, melted and cooled
- 3 tbsp maple syrup
- 1 large egg
- ½ cup unsweetened shredded coconut
- ¼ cup chopped walnuts
For the apple filling
- 4 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch slices
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp tapioca starch
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, whisk together 2 1/2 cups almond flour, 1/4 cup tapioca starch, and 1/4 tsp salt. Add the melted coconut oil, 3 tbsp maple syrup, and the egg, then stir until a cohesive, slightly crumbly dough forms.
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