Gelatin Free Paleo Almond Flour Apple Pie Bars
Warm spiced apples layered over a golden almond flour crust and finished with a crunchy coconut-walnut crumble — these bars deliver everything you love about classic apple pie in a handheld, shareable format. The filling gets its silky, glossy texture from tapioca starch rather than any animal-derived thickener, so there's no gelatin anywhere in the recipe, not even hiding in the filling. Coconut oil and maple syrup do the heavy lifting in both the crust and the apple glaze, keeping every layer naturally sweetened and completely plant-based in its binding approach. The par-baked almond flour base holds up beautifully under the juicy filling without turning soggy, and that coconut-walnut topping adds a satisfying crunch that makes each bite feel genuinely indulgent. Cinnamon and nutmeg perfume the apples as they cook down in the skillet, and a splash of fresh lemon juice keeps the flavors bright and balanced. These bars slice cleanly once cooled and are just as good the next day, making them a smart choice for meal prep, potlucks, or an after-dinner treat you can feel good about.
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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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