Pork Free Paleo Almond Flour Apple Pie Bars
These bars are everything you love about a classic apple pie — warm cinnamon-spiced filling, a golden crust, and a crumbly, nutty topping — but in a handheld, shareable format that's completely free of any pork-derived ingredients or additives. The base comes together with almond flour, tapioca starch, coconut oil, and maple syrup, giving you a tender, slightly crisp crust that holds up beautifully under that glossy apple filling. Thinly sliced apples are cooked down in a skillet with cinnamon, nutmeg, and a touch of lemon juice until they're soft and lacquered in a light, naturally sweetened glaze. The topping takes the whole thing over the edge — shredded coconut and chopped walnuts folded into the reserved dough crumble into golden, toasty clusters as it bakes. Every component is straightforward and whole-food based, so you're not hunting labels or second-guessing what's hiding in a store-bought crust. Let them cool fully before slicing and you'll get clean, sturdy bars that are just as good packed for a picnic as they are served warm from the pan.
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!