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9.02.17

Apple Pie Bars {Paleo, Vegan}

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Vegan Egg Free

These Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect gooey sweet apple pie filling!  They’re a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.

These Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect apple pie filling! They're a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.

I’m ridiculously excited to finally post the recipe for these apple pie bars.  I think I made them in JULY, and they were a one-shot success (YAY!) so, that means it’s been quite a while since actually eating one. In fact, it feels like 2 years ago – at least according to Diana, my 10 year old.

Apparently the summer was a long one and these apple pie bars got lost somewhere in the first half.  Maybe that’ll teach me to stop trying to work so far in advance – HA!  I’m sort of the opposite of a procrastinator and tend to do things too early, then forget about them or get the timing all wrong and don’t know where to fit them in.  Or, even more often, decide I hate the photos and decide to do the whole thing over.

These Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect apple pie filling! They're a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.

In the case of these bars though, there will be no forgetting – these bars are a real-deal dessert, one you won’t believe is paleo, vegan, made with real-food ingredients and all that jazz.  One of those desserts that disappears overnight once you give your family the green light.  A dessert that makes Adam look at me with the nerve to ask, if, I actually came up with the recipe myself (snort.)  Although I do take that as the highest of all compliments, it’s also, um, just a smidge offensive…

These Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect apple pie filling! They're a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.

Now, while these apple pie bars are 100% mine, the crust and crumble are based on my almond butter and jelly bars and also soft chocolate chip cookies, which are both out of this world delicious.

When you have a good thing, it makes sense to fit it into as many recipes as possible!  I figured an apple pie version would be a perfect seasonal spin on those bars, and the final version did not disappoint.  Gooey sweet apple pie filling, almond butter cookie crust and topping, and, if you want to go all-out a la mode, a big scoop of ice cream and vegan caramel sauce.  Dangerously delicious is an understatement!

These Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect apple pie filling! They're a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.

Whether or not you top ’em, these paleo and vegan apple pie bars are going to become a favorite for sure – one even picky kids will love (because even my pickiest did!) and even non-paleo eaters can enjoy.

While you can sub in your favorite nut butter, since the crust relies heavily on almond butter, I suggest using one mild in flavor and nice and smooth for the best result.  Cashew butter would work really well too.  As for the apple filling, you’ll have to do your best to avoid eating it with a spoon before spreading it all over the crust – it’s dessert all on its own!  Are you guys ready to bake?  Let’s go!

Apple Pie Bars {Paleo, Vegan}

These vegan and Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect gooey sweet apple pie filling!  They're a fun healthy dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.  #paleo #vegan #glutenfree

Paleo Apple Pie Bars

These Paleo apple pie bars have a delicious almond butter crust and crumb top and perfect apple pie filling!  They're a fun fall dessert to make and eat with kids, gluten-free, dairy-free, paleo and vegan.

Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Baking/Dessert
Cuisine: Paleo, Vegan
Servings: 16
Print this Recipe
Did you make this recipe?
Leave a review
4.37 from 131 votes

Ingredients

For the Crust/Crumble:

  • 3/4 cup smooth almond butter
  • 1 tsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 3 Tbsp coconut oil
  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon

For the filling:

  • 3 pink lady or other crisp tart sweet apples peeled and chopped (1/4 inch pieces)
  • 1/3 cup water
  • 2 tsp lemon juice
  • 3 Tbsp coconut sugar
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp tapioca or arrowroot starch
  • 1/8 tsp fine grain sea salt

Optional Caramel Sauce, for Topping**

  • 2/3 cup coconut cream *
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 350 degrees and line an 8 x 8 square metal baking dish with parchment paper. 

For the Filling

  1. Combine the water, lemon juice and apples in a medium saucepan and bring to a boil over medium heat, apples should be somewhat softened.

  2. In a separate bowl, combine the dry ingredients, then stir into the apple mixture until dissolved and mixture thickens. Remove from heat and set aside to cool a bit.

For the Crust/Crumble

  1. Whisk together the almond butter, maple syrup, vanilla, coconut oil until smooth. Stir in the almond flour, coconut flour, salt, cinnamon, and baking soda until a thick crumbly dough forms

  2. Press 3/4 of the dough into the prepared baking dish lined with parchment paper, chill the remaining dough while you bake bottom crust 7 minutes, then remove from oven.

  3. Spread the apple mixture over the partially baked crust, then drop or spoon the chilled crust mixture evenly over the top. Return to oven and continue to bake 25 minutes until top is golden brown.  Remove and allow to cool completely before cutting into squares.

For the Optional Caramel Sauce

  1. Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10-15 mins. It should resemble dark caramel. Remove from heat and stir in the vanilla and salt. Allow to cool completely before serving.

Recipe Notes

*from one small can, full fat coconut milk may be used as well

**Nutrition info does not include optional caramel sauce

Nutrition

Calories: 169kcal
Carbohydrates: 12g
Protein: 4g
Fat: 12g
Saturated Fat: 3g
Sodium: 84mg
Potassium: 124mg
Fiber: 3g
Sugar: 6g
Vitamin A: 20IU
Vitamin C: 1.8mg
Calcium: 62mg
Iron: 0.8mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Paleo and Vegan Apple Pie Bars:

Want More Paleo Apple Recipes?  Try One of these!

Maple Pecan Apple Crisp

Caramel Apple Coffee Cake

Sweet Potato Apple Breakfast Bake

Sauteed Apples and Pears

Apple Cinnamon Hot Cereal

Tell Me!

What’s your all-time favorite pie?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Margaret Taylor says

    September 2, 2017 at 9:26 am

    Should I assume size of pan is 9×9? I will make when I know this and comment!

    Reply
    • Michele says

      September 2, 2017 at 10:41 am

      Sorry for forgetting to include! It’s an 8×8″ square metal pan, which you should line with parchment paper. Just updated the recipe so thanks for catching!

      Reply
  2. Sue says

    September 2, 2017 at 9:40 am

    5 stars
    What size pan do you use?

    Reply
    • Michele says

      September 2, 2017 at 10:36 am

      Sorry – it’s an 8 x 8 inch square baking pan (metal) lined with parchment paper. Just updated the recipe to include that so glad you asked!

      Reply
  3. patricia says

    September 2, 2017 at 10:38 am

    I too would like the pan size. They look delicious!

    Reply
    • Michele says

      September 2, 2017 at 10:40 am

      It’s an 8×8, lined with parchment paper, preferably metal – thanks for catching that I just updated the recipe!

      Reply
  4. Miss Polkadot says

    September 2, 2017 at 4:29 pm

    Michele, these look incredible and I really like the ingredient list, too. Hard to believe they’re not made from butter, regular flour and sugar. Also, your husband’s comment is THE ultimate approval. I’ve gotten it from family and friends, too, and it’s the best.

    Reply
  5. Joanne says

    September 3, 2017 at 1:12 am

    These look fantastic! You make the best healthy desserts!

    Reply
  6. Karl @ Healthy Kreation says

    September 3, 2017 at 7:36 pm

    5 stars
    Surprised that these apple pie bars are vegan and paleo. Amazed that you could create such a yummy desert while keeping it vegan. Thanks for sharing this.

    Reply
  7. Joan Doucette says

    September 4, 2017 at 8:11 am

    Your instructions mention adding vanilla to the crust mixture, but there is no listing of vanilla in the ingredients list. Also, the instructions say to add 3 tbsp maple syrup, yet the recipe ingredients state 1/4 cup maple syrup (which equals 4 tbsp). I’m very anxious to try these, but I would appreciate clarification of these two differences. Thank you so much, and thank you for all the incredible recipes you provide for us!

    Reply
    • Michele says

      September 4, 2017 at 8:29 am

      Hi! Thanks for catching that, I just fixed both – there IS supposed to be vanilla in the crust mixture and the maple amount is 1/4 cup. I hope you like them!

      Reply
    • Liv says

      December 20, 2020 at 8:18 pm

      I can’t wait to try these for Christmas. If I don’t have tapioca or arrowroot, is there something I can substitute?

      Reply
  8. RunnerGirl says

    September 4, 2017 at 9:22 am

    Can’t wait to make these! Do they cut neatly, and could they be eaten out of hand, or is a plate/fork needed?
    Thanks!

    Reply
    • Michele says

      September 4, 2017 at 9:26 am

      Hi! After completely cooling they’ll cut pretty neatly but I’d still use a plate 🙂 however after being refrigerated they can just be eaten by hand and they’re good both ways. If you’re going to dig in right after baking a plate will definitely be necessary!

      Reply
      • RunnerGirl says

        September 4, 2017 at 2:53 pm

        Thank you! I plan to make these the day before serving & will refrigerate to firm them up so we won’t need plates

        Reply
  9. Kim says

    September 4, 2017 at 9:31 am

    5 stars
    I made this for a dinner of 6 last night and it was a big hit! Easy to assemble. Wonderful flavors throughout.

    Reply
  10. Jody says

    September 5, 2017 at 11:54 am

    4 stars
    Making right now! The salt and cinnamon in the crust recipe are never mentioned in instructions. Was I supposed to add to crust or topping part only? Mine is already in the oven so I was gonna add to the topping crust. Hope that tastes good. Just wanted to bring it to your attention! Thanks for the recipe!

    Reply
    • Michele says

      September 5, 2017 at 1:27 pm

      Just updated it, sorry about that! It goes in with the other dry ingredients for the crust/crumble mixture.

      Reply
  11. Penny says

    September 6, 2017 at 10:27 am

    I am very new to this…like brand new. 🙂 I have found out that I have several food intolerances and almonds is my highest. Can coconut flour be used for the whole recipe? I am so hoping to find things that I can enjoy with the intolerances that I have discovered and yet let my body begin to heal. I am really loving your website. Thanks for all the hard work that you do.

    Reply
    • Michele says

      September 6, 2017 at 12:21 pm

      Hi and welcome! For this particular recipe, I have tested an all coconut flour version. That said, I have a crust/crumble bar recipe that uses cranberry sauce but I think you can easily adapt it to the apple pie bars. It’s not vegan though, it uses eggs. I’ll link you to it here: https://www.paleorunningmomma.com/paleo-cookie-crumb-cranberry-bars/
      If you’re on a desktop or lap top you can search by keyword on the blog to find recipes that use coconut flour or are nut free. Hope this helps!

      Reply
  12. Daniele says

    September 9, 2017 at 1:01 pm

    Can you substitute the coconut flour for anything? For some reason it seems to bother my stomach and throat.

    Reply
    • Michele says

      September 10, 2017 at 9:01 am

      If you prefer, I think you can use all almond flour for the crumble mixture, the measurement would likely be up to 2 cups total off almond flour, however, since I haven’t tested it I’m not totally certain. I would say to try using 1 3/4 cups total, and then adding by the Tbsp until you get a very thick cookie dough texture. Again, I haven’t tried it, so can’t promise!

      Reply
  13. Darius says

    September 9, 2017 at 8:32 pm

    4 stars
    I wonder if I replace water with apple juice how would it taste??

    Reply
    • Michele says

      September 10, 2017 at 9:02 am

      I’m thinking it would be fine, a bit sweeter!

      Reply
  14. Nancy B says

    September 17, 2017 at 10:33 pm

    There’s are some fresh picked apples on my counter that must have been waiting for me to see this recipe! Is there a reason you specify a metal pan? My 8 inch square pan is glass.

    Reply
    • Michele says

      September 19, 2017 at 9:01 pm

      I always use metal so I’m not sure now the baking time/temp would possibly need to be adjusted for glass. I’m sure it could work, just might need a slight adjustment, possibly needing to bake longer.

      Reply
  15. Lori says

    September 24, 2017 at 10:11 pm

    Do you know if these can be frozen?

    Reply
  16. Zoey Friedman says

    October 8, 2017 at 10:03 pm

    Just made these! Sooo delicious fresh out of the oven. Wondering what is the best way to store them and how long they’ll last? Thanks!!

    Reply
    • Michele says

      October 9, 2017 at 8:27 am

      I store them in the fridge, they should be good for about 3-4 days if they last 🙂 So happy you like them!

      Reply
  17. Amanda says

    November 4, 2017 at 12:42 pm

    Do these work well as a make ahead? If so, store in fridge only or can they be frozen? Or even just making the crust ahead? Thinking forward to thanksgiving. Thank you!

    Reply
  18. Donna says

    November 14, 2017 at 12:42 pm

    4 stars
    Enjoyed these cold. Maybe because the crust/crumble was hardened. Caramel sauce is definitely a must.

    Reply
    • Michele says

      November 15, 2017 at 5:00 pm

      They’re definitely good chilled and yes I love that caramel sauce!

      Reply
  19. Ali says

    August 24, 2018 at 7:22 pm

    Would maple sugar work in place of the coconut sugar?

    Reply
  20. PaigeSuz says

    October 20, 2018 at 7:49 am

    Can I freeze them once made? Would they get mushy in the thawing process?

    Reply
  21. Paula says

    January 18, 2019 at 4:58 pm

    Just made these and they smell wonderful. Expecting them to be delicious. One question: my crust/crumble was not very crumbly…..it was more thick and pasty. I melted the coconut oil and wondered if that was the issue here. Should I have added the coconut oil in solid form??

    Reply
    • Nicole Lillegard says

      August 22, 2019 at 7:47 pm

      I had this same problem! Mine was thick and pasty as well! maybe it needs more coconut oil? It was simple, I’d love to make it again but wish my dough would turn out correctly.

      Reply
  22. Carolyn Searl says

    August 30, 2019 at 6:47 am

    Absolutely delicious. The only thing I changed is an extra 2 apples as we like it to be full of fruit

    Reply
  23. molly says

    November 20, 2019 at 6:05 pm

    this looks great! any suggestions for making this ahead of time and how to store? thanks!

    Reply
  24. sharon George says

    January 8, 2020 at 8:11 pm

    5 stars
    Made this today using coconut sugar to replace maple syrup and added chopped pecans to the topping; did not want squares, so left in dish. I will definitely make again,using more apples. Just what I wanted in an apple dessert, although I may decrease the sugar a bit.

    Reply
  25. sharon George says

    January 8, 2020 at 8:30 pm

    But, really: 15 minutes prep time? prepping apples took me almost that long, then my almond butter was pretty stiff, coconut oil rock hard, plus I am slow anyway, so add another 15 minutes for me. ;.)

    Reply
  26. Cindy says

    January 24, 2020 at 3:21 pm

    5 stars
    I had all these apples from my Costco run and this was a perfect recipe to use a bunch of apples. This was a perfect yummy dessert. I think I diced my apples too small and I would probably double the apples next time. I didn’t do the caramel sauce cause I am trying to cut the sweet somewhere and honestly didn’t feel like I was missing anything. This had a nice texture and enough sweetness. I will definitely make this again!! Thanks for a great recipe!

    Reply
  27. sharon George says

    February 1, 2020 at 7:22 pm

    5 stars
    Just have to add that this crust/crumble will be my pie crust from now on; it is the best I have found.

    Reply
  28. Nasia says

    March 1, 2020 at 4:02 am

    Unfortunately these were very disappointing. The almond butter took over everything and that’s all I could taste. I made it for my in laws and was embarrassed because it tasted so bad. We scraped the apples and just ate those!!!

    Reply
  29. LouAnn says

    April 29, 2020 at 9:05 am

    I cannot use any oil or vegan butters. Almond butters are ok.
    What can be used instead of the coconut oil??

    Reply
  30. Sara F says

    August 19, 2020 at 8:25 am

    5 stars
    This is amazing! Unfortunately we didn’t have any left overs and I made it a second time with in a week! Great flavors. I also used the filling from this recipe to top the cinnamon waffles that Michele just released!!!

    Reply
  31. Lisa says

    September 24, 2020 at 7:04 pm

    5 stars
    Hi, I just made this & its absolutely delicious. Turned out so well. I haven’t made the caramel sauce yet, I will tomorrow. I will be serving this for some friends after dinner tomorrow, I am sure everyone is going to love it! Definitely will be making this again!! Thanks for the recipe!!

    Reply
  32. Randa Hopkins says

    October 22, 2020 at 3:27 pm

    Hi Michelle! Can I use peanut butter instead of almond butter? Thanks so much

    Reply
  33. Kristal says

    October 24, 2020 at 6:00 pm

    5 stars
    The best paleo dessert I’ve found. Amazing. Delicious. Thank you.

    Reply
  34. Stacey says

    November 25, 2020 at 1:55 pm

    5 stars
    These are sooooo good, I’ve made them a few times now and they turn out great every time…going to try doubling the recipe and turning it into a “real” pie for thanksgiving

    Reply
  35. Allison says

    November 25, 2020 at 4:31 pm

    5 stars
    I’ve made this recipe twice, and it is my favorite apple pie bar recipe ever – paleo or not! So delicious.

    Reply
  36. Dawn says

    December 9, 2020 at 7:34 pm

    I made these bars and loved them.
    I just made the filling for a yummy Apple Pie dip for the Siete Cinnamon Chips I bought, I just chopped the apples a little smaller.
    Thank You for the wonderful recipe.

    Reply
  37. Melissa Gonzalez says

    December 10, 2020 at 1:05 am

    I don’t have almond flour or coconut flour, but I have King Arthur gluten-free baking mix. Could I use that instead?

    Reply
  38. Natalie says

    January 8, 2021 at 12:59 am

    5 stars
    So yummy!! I love the almond butter in the crust. It’s the perfect compliment to the cinnamon in the apples.

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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