People, you need to stop what you’re doing because there’s some food-gasmic deliciousness going on, here! These are a vegan, one-batter version of Sweet Laurel’s Apple Pie Bars that I made last year and are SOOOO good – you’ll definitely want to double the recipe. I hope you enjoy!
Paleo, Gluten-Free, Vegan, Refined Sugar-Free
Gooey Apple-Caramel Bars
Ingredients
Scale
Crust + Topping Ingredients:
- 3 cups Almond flour
- 2 tbsp Tapioca flour
- 1/3 cup Coconut Oil
- 1/3 cup 100% Pure Maple Syrup
- 1 tbsp Vanilla Extract
- 1 tsp Sea Salt
Apple Filling
- 3 Sweet-tart apples (I like the rose-hued ones), cored, and sliced (I like to leave the peel on!)
- 1 tbsp Maple Syrup
- 1 tsp Cinnamon
- Juice of ½ lemon
- 1 1/2 tsp Coconut Oil
Caramel Drizzle
- 1/4 cup Almond Butter
- 1/4 cup Maple Syrup
- 2 tbsp Coconut Oil
- 1–2 Dates (pitted)
- 1 tsp Vanilla Extract
- Pinch of Salt
Instructions
- Preheat oven to 350-degrees.
- Line a 9×9-inch pan with parchment.
- Mix all crust/topping ingredients in a large bowl and divide into thirds. Press 2/3rds of mixture into pan.
- Meanwhile, combine apple filling ingredients (except coconut oil) in a bowl and combine until apples are evenly coated. Melt coconut oil in a pan over medium heat, then add apple mixture, sautéing for 5-10 minutes, or until sauce thickens. Take pan off the burner and allow to cool before arranging apples on top, making sure to pour all that delicious caramelly goodness over the apples!
- Bake in the oven for 30-40 minutes or until apples are starting to turn golden and soften but are not mushy.
- Crumble last third of crust mixture on top of apples and bake another 10 minutes or until it turns golden-brown.
- Allow to cool before cutting into bars.
- To make drizzle, combine all ingredients in a blender and chill until desired firmness level. Drizzle all over cooled bars and try not to eat them ALL!