These Easy Apple Pie Bars are a delicious apple dessert that is gluten free, Paleo and Vegan. They have a nutty pecan crust and a sweet apple filling. These bars are baked in the oven and best served with a dollop of coconut cream or vanilla ice cream.
I’ve decided that bar recipes are definitely up there in my top favorite desserts.
Also, I love desserts that are both Paleo and Vegan. Now, I’m by no means Vegan (I need to eat meat to feel my best), but since I can’t currently eat eggs or dairy I have so much appreciation for my Vegan desserts.
Not only are these apple bars Vegan, but they are also:
- gluten free
- dairy free
- egg free
- low in added sugar
- easy to make
- absolutely delicious
They can be eaten hot or cold – I actually prefer cold. But, I’ve definitely been caught stealing a couple bites straight from the pan. These bars are also delicious right out of the fridge (they cut best this way) or even eaten frozen. Yes, that’s right – they freeze well!
Ingredients in Apple Pie Bars
Here’s what you need to make these delicious Paleo apple pie bars:
For the Crust:
- pecan flour (or any nut/seed flour)
- tapioca flour (or arrowroot)
- coconut oil
- maple syrup
For the Filling:
- coconut oil
- apples (I used Pink Lady Apples)
- maple syrup
- vanilla extract
- tapioca flour (or arrowroot)
All of these ingredients are gluten free, Paleo and Vegan friendly. But best of all, they come together to create a nutty, crumbly pecan crust and a gooey apple filling (almost caramel-like) that is simply irresistible!
How to Make Easy Apple Pie Bars
To make these bars, first gather the necessary ingredients and preheat your oven to 350 degrees F. You will make the crust, then the filling and lastly, bake the bars in the oven.
Make the Crust
First, combine all dry ingredients in a medium-sized mixing bowl. Then, mix in the wet ingredients. Use a spatula to mix the dough, then knead the dough with your hands.
Next, firmly press the dough into a lined 8″ x 8″ baking pan. Set aside while you make the filling.
Make the Filling
Preheat your frying pan by setting it on the stove top and turning the heat to medium. (I recommend using a small to medium sized burner.) Add the coconut oil (for the filling).
Next, make the filling. Dice the apples, removing the core. There’s no need to peel the skin, but you may do so if you wish.
Then, coat the apples in maple syrup, vanilla, tapioca flour and cinnamon. Mix well.
Pour the seasoned apples onto the frying pan and cook on medium heat for 15-20 minutes, or until the apples have softened and the mixture has thickened. Be sure to stir frequently so that the filling does not burn.
Then, pour the apple filling over the crust. Use a spatula to smooth out the filling in an even, level layer.
Bake the Bars
Next, place the bars in your preheated oven and bake at 350 degrees F for 30 minutes.
Cool the Bars
Lastly, cool the bars to room temperature in the pan. You may serve the bars warm, but they cut better after they’ve had time to chill. So, I recommend placing the apple bars in the fridge overnight, or for a few hours, cutting and then serving chilled.
How to Serve Apple Pie Bars
There’s nothing quite like apple pie with vanilla ice cream and/or whipped cream! Right??
Anyway, my favorite Paleo toppings include the following:
- dairy free vanilla ice cream
- coconut cream (cream from a can of full fat coconut milk or can of coconut cream)
- dairy free yogurt with a drizzle of maple syrup
- caramel sauce (homemade or store bought)
For this recipe, I topped the apple pie bars with coconut cream, cinnamon and bee pollen.
Coconut cream is actually one of my favorite dessert toppings. I simply take the cream from a can of full fat coconut milk and plop it onto my desserts. That’s it! Some people like to turn it into whipped cream, but this is easier 😉
How to Store Apple Pie Bars
These bars must be kept in an air-tight container in the fridge or freezer. They taste great chilled – even eaten straight from the freezer. (Yes, they can be kept in the freezer!!)
If freezing these bars, I recommend cutting first.
More Paleo and Vegan Bar Recipes
For more bar recipes that are both Paleo and Vegan friendly, check these out:
Easy Apple Pie Bars that have a nutty pecan crust and a sweet apple filling. They are Paleo, Vegan, healthy and easy to make!
- 1 cup pecan flour (100g)*
- 1/2 cup tapioca flour (60g)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1 Tbsp maple syrup
- 1 Tbsp water
- 3 Tbsp coconut oil
- 4 medium apples (500g or about 5 cups chopped)**
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 Tbsp tapioca flour
- 1 Tbsp cinnamon
- Preheat oven to 350 degrees F.
- For the Crust: In a medium-sized mixing bowl, combine all dry ingredients for the crust. This includes the pecan flour, tapioca flour, cinnamon and salt. Mix, then add in the remaining crust ingredients (coconut oil, maple syrup, water). Mix first with a spatula, then use your hands to mix the dough.
- Firmly press the crust dough into a parchment lined 8″ x 8″ glass baking pan. Set aside.
- For the Filling: Put coconut oil on frying pan, set the pan on the stove top and preheat on medium heat.
- Dice the apples (remove the core, but no need to peel the skin) and place them in a medium-sized mixing bowl. Coat the apples with the remaining filling ingredients (maple syrup, vanilla, tapioca flour and cinnamon). Mix until well coated.
- Place the apples on the preheated frying pan and cook on medium heat for 15-20 minutes, or until tender. Stir frequently so that the mixture doesn’t burn. The apple filling is done when the apples are soft and the mixture has thickened.
- Pour the apple filling over the crust and smooth out in an even, level layer.
- Place in your preheated oven and bake at 350 degrees F for 30 minutes.
- Remove from oven and cool in pan to room temperature.
- Bars cut best after sitting a night in the fridge, but can be eaten warm or cold.
- Store in an air-tight container in the fridge or freezer.
*May substitute with any nut/seed flour.
**I used Pink Lady Apples but any variety will work
Keywords: apple bars, apple pie, Paleo, Vegan, dessert, fall recipes