Caffeine Free Paleo Almond Flour Apple Pie Bars
These bars are everything you love about a classic apple pie — warm cinnamon-spiced filling, a golden crumbly topping, a tender base — reimagined in a handheld, grain-free format that's completely free of coffee, tea, chocolate, or any other stimulant ingredients. The crust and crumble are built on almond flour and tapioca starch, bound together with coconut oil, maple syrup, and a single egg, giving you a rich, buttery texture without a drop of anything that would keep you up at night. The apple filling gets cooked down in a skillet with cinnamon, nutmeg, and a touch of lemon juice until it's glossy and fragrant, then layered over a par-baked base before the coconut-walnut topping goes on. That crumble layer — shredded coconut and chopped walnuts folded right into the dough — bakes up beautifully golden and adds a satisfying crunch against the soft, jammy apples underneath. Whether you're avoiding stimulants for health reasons or simply want a dessert you can enjoy any time of day without second-guessing the ingredient list, this one delivers on every front. Cut into 12 bars, they're easy to pack, share, or stash in the fridge for whenever the craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!