Emulsifier Free Paleo Almond Flour Apple Pie Bars
These bars deliver everything you love about a classic apple pie — warm cinnamon-spiced filling, a golden crust, and a crumbly, nutty topping — in a handheld, shareable format. Every ingredient here is whole and straightforward: almond flour, tapioca starch, coconut oil, maple syrup, fresh apples, and a handful of pantry spices. There are no additives, stabilizers, or emulsifying agents hiding anywhere in the lineup, which makes this a genuinely clean bake you can feel good about. The tapioca starch does double duty, helping bind the almond flour crust and thickening the apple filling into a glossy, jammy glaze without any processed shortcuts. Shredded coconut and chopped walnuts folded into the topping add texture and a subtle richness that makes each bite feel indulgent rather than virtuous. The parchment-lift trick means the whole slab comes out of the pan cleanly, and cutting into neat bars is deeply satisfying. Whether you're packing these for a fall gathering or just want a cozy weeknight dessert, they hold their shape beautifully and taste even better the next day once the filling has fully set.
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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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