Vegetarian Paleo Almond Flour Apple Pie Bars
These bars are everything you love about a classic apple pie — warm spiced filling, a golden crumbly crust, a textured topping — packed into a handheld, shareable format that's genuinely easy to pull off. The base is built from almond flour and tapioca starch, which gives it a tender, slightly nutty bite that holds together beautifully without any refined flour or butter in sight. Coconut oil and maple syrup do all the heavy lifting for richness and sweetness, keeping every component completely plant-friendly while still tasting deeply satisfying. The apple filling gets cooked down in a skillet with cinnamon, nutmeg, and a touch of lemon juice before it ever hits the oven, so you get that jammy, glossy pie-filling texture without any guesswork. A crumble of shredded coconut and chopped walnuts on top adds crunch and toasty flavor that makes each bar feel like a proper dessert, not a compromise. They need a good 30-minute rest before slicing, but that patience pays off — the filling sets up cleanly and the bars lift out in neat, sturdy pieces. Whether you're baking for a crowd or just want something cozy to snack on through the week, these deliver serious apple pie energy in a far more practical form.
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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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