Cashew Free Paleo Almond Flour Apple Pie Bars
These apple pie bars are everything you love about a classic fall dessert, packed into a handheld, grain-free format that's genuinely hard to stop eating. The almond flour base bakes up golden and tender, while the maple-sweetened apple filling gets cooked down with cinnamon, nutmeg, and a touch of tapioca starch until it's glossy and jammy. A crumbled coconut-walnut topping adds just the right amount of crunch and texture to finish things off. Every ingredient here is naturally free from cashews, so there's no need to scan labels or worry about sneaky nut blends hiding in a store-bought crust or filling. Coconut oil stands in for butter throughout, and maple syrup does the sweetening, keeping the whole thing paleo-friendly without sacrificing any of that cozy, spiced flavor. These bars slice cleanly once cooled and hold their shape beautifully, making them just as easy to pack up and share as they are to eat straight from the pan.
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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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