Jump To Recipe // October 18, 2023 // 56 Comments »
AIPPaleoVegan
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This recipe with updated in partnership with Chosen Foods! All opinions are my own.
These paleo apple pie bars are perfect for fall holidays, or just a fun weekend treat! They’re grain-free, as well as AIP and vegan.
I love apple pie just as much as the next person, but I love an easy-mode recipe just as much.Not only are these apple pie bars easy to make, but they appease many different diet restrictions. If you have gluten-free, nut-free, and vegan folks coming to your fall and winter gatherings, these apple pie bars are perfect. They’re egg-free, grain-free, nut-free and dairy-free, but are still made with real food ingredients. No fake fats, no weird processed sugars, just all the real stuff!
Along with the apple pie bars themselves, this recipe also features an optional vegan caramel sauce. It really ups the sweetness factor in these bars!
The IngredientsYou’ll Need For the Paleo Apple Pie Bars
- Tigernut flour. Tigernut flour is one of my favorite grain-free flours! It’s very similar to almond flour (it’s not a nut, but a tuber) and it works great in this recipe. I have not tried to use almond flour in pace of the tigernut flour in this recipe.
- Tapioca Starch. Tapioca starch is a great binder in recipes like this. You can buy it online and find it in most health food stores. You can also use arrowroot starch.
- Apples. The apples are the star of the show here! I used pink lady apples, as they’re a great mix of sweet and tart.
- Avocado oil. Avocado oil is a great neutral oil for baking! It’s dairy-free and a great alternative to butter or vegetable oil. Plus, you get some healthy fats from the avocado. I always use Chosen Foods Avocado oil & avocado spray in my kitchen!
- Coconut butter.Coconut butter basically acts as a nut-free alterative to nut-butter in this recipe. It adds an extra hint of creaminess to the crust and crumble while being nut free.
- Make the apple filling. Using a saucepan, combine the apple-filling ingredients and set over medium-low heat. Stir to combine and simmer for 5-8 minutes (stirring often) or until the apples soften. Set aside.
- Prep the crust and partake. For the crust, combine the dry ingredients and mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully combined. Flatten the majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 4 tbsp of the crust dough for the topping. Par-bake the crust and remove from the oven.
- Add the apples. Layer the apple filling on top of the crust and evenly distribute. Crumble the remainder of the crust topping over the apples and slightly flatten it.
- Bake until golden brown and serve!
Tips & Tricks
- Add ice cream or whipped cream! Of course, these taste amazing with some added dairy-free ice cream just like apple pie does!
- Use a fork!! These are not the kind of bars that you pick up and eat like a brownie. They’re more delicate and need a plate and fork.
- Let them cool. These bars don’t contain eggs, so they’re not as sturdy as a recipe with eggs. Allow them to cool to set and become more stable.
If you like this recipe, check these out!
- Paleo lemon bars
- Paleo apple crisp
- Paleo pumpin bread
- Author: Michelle
- Total Time: 50 minutes
- Yield: 9 servings 1x
Description
These apple pie bars are the perfect paleo fall treat!
Ingredients
UnitsScale
For the apple filling
- 3 cups pink lady apple, chopped
- 1/3 cup water
- 1 tbsp coconut sugar
- 2 tsp arrowroot starch
- 1/2 tsp cinnamon
- Juice of half a lemon
For the crust
- 1 1/4 cup tigernut flour
- 1/4 cup tapioca starch
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 1/3 cup + 1 tbsp avocado oil (I use Chosen Foods)
- 1/4 cup + 1 tbsp coconut butter, melted (see notes for method)
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
For the optional caramel sauce
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- 1/4 tsp sea salt
Instructions
For the apple pie bars
- Preheat the oven to 350 F and line an 8×8″ baking pan with parchment paper. Spray with avocado oil spray and set aside.
- Using a saucepan, combine the apple-filling ingredients and set over medium-low heat. Stir to combine and simmer for 5-8 minutes (stirring often) or until the apples soften. Set aside.
- For the crust, combine the dry ingredientsand mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully combined.
- Using the prepped baking pan, flatten the majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 4 tbsp of the crust dough for the topping.
- Par-bake the crust in the oven for 8 minutes. Remove from the oven and allow to cool for 5 minutes.
- Layer the apple filling on top of the crust and evenly distribute. Crumble the remainder of the crust topping over the apples and slightly flatten it.
- Bake the bars in the oven for another 25-30 minutes or until the crust topping is golden brown. Remove from the oven and allow to cool for about 5 minutes before carefully removing from the pan. Allow to cool further and slice into 9 bars. Top with optional caramel sauce (below)if desired.
For the optional caramel sauce
- Combine the coconut cream, sugar, and salt in a saucepan over medium heat and stir to combine. Bring to a low boil, and reduce to a low simmer, stirring often. Simmer for about 10 minutes, or until the caramel is reduced and browned.
Notes
- It’s best to melt the coconut butter using a double boiler method. Do not microwave coconut butter or it will burn.
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5
- Cook Time: 45
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 319
- Fat: 21.3g
- Carbohydrates: 19.3g
- Fiber: 1.7g
- Protein: 2.4g
Keywords: apple pie, paleo apple pie
This recipe was published in 2018 and updated in 2023.
Fall Treats
posted by Michelle on October 18, 2023
56 Comments / Leave a Comment »
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56 comments on “Paleo Apple Pie Bars (AIP, Vegan)”
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Roz — September 5, 2018 @ 1:30 am Reply
This looks amazing! Could I sub almond flour for the tigernut if I’m not concerned about nut allergies? It’s what I have on hand so figure it would be easier if it’s comparable. Thanks!
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Michelle — September 5, 2018 @ 6:12 pm Reply
Thanks Roz! I haven’t tested it but it should be okay. Let me know if you try!
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Nazish — September 4, 2019 @ 3:57 pm Reply
Can i make this without using coconut butter?
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Michelle — September 15, 2019 @ 11:48 pm Reply
I haven’t tried it… you can try to use something like palm shortening but I think coconut butter works best.
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Suzy — September 12, 2018 @ 12:02 am Reply
Hi, I don’t have tapioca starch. Can I use arrowroot instead?
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Michelle — September 14, 2018 @ 1:33 pm Reply
It would likely swap just fine
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Stacey — September 17, 2018 @ 3:31 pm Reply
I only have an 8×8 pan… will it work?
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Michelle — February 19, 2019 @ 5:34 pm Reply
Yes! 🙂
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Lydia — September 29, 2018 @ 12:38 pm Reply
Do you peel the apples?
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Michelle — October 2, 2018 @ 1:47 pm Reply
You do 🙂
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Marianne Gum — November 12, 2018 @ 10:01 pm Reply
Michelle, these bars are fantastic! In fact every recipe of yours that I have made is 5 star. yesterday i made the apple cranberry sauce and it is truly the best cranberry sauce I have ever had- and i am almost 70 so I have eaten a lot of cranberries over the years. The cinnamon was a great addition . My husband and I appreciate your recipe writing gift!
★★★★★
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Michelle — February 11, 2019 @ 6:11 pm Reply
Thank you so so much, Marianne!!!
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Lisa — May 18, 2019 @ 11:25 am Reply
Coconut sugar is not allowed on the aip diet. Suggestion for substitute? Applesauce? Quantity?
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Michelle — May 24, 2019 @ 4:14 pm Reply
Coconut sugar is actually AIP compliant 🙂
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Pingback: AIP Breakfast Apple Crumble Recipe | HURT LESS. LIVE MORE.
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Christina — February 12, 2019 @ 5:34 am Reply
These look so delicious! Is there anything I could sub for coconut butter? My son unfortunately is allergic, and the oil isn’t too hard to find a sub for but I have no idea where to start for coconut butter!
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Michelle — February 19, 2019 @ 5:06 pm Reply
Thank you! I haven’t tried it without coconut butter so I’m not sure of a good swap. Sorry!
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Mary — February 27, 2019 @ 7:46 pm Reply
How about Palm Shortening?
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Lisa DeBose — June 12, 2019 @ 7:36 am Reply
That was my first thought, too. Great minds
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Michelle — June 12, 2019 @ 3:45 pm Reply
Palm shortening may work 🙂
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Bee — July 1, 2019 @ 8:19 pm Reply
Hi! Can I sub the tigernut flour for coconut flour or cassava?
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Michelle — July 18, 2019 @ 9:05 pm Reply
I haven’t tried that, but let me know if you do!
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Pingback: Paleo Pumpkin Pie Bars (AIP) - Unbound Wellness
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Kenia — September 29, 2019 @ 2:01 am Reply
Wow I have been on AIP for almost a month now, and just needed a sweet treat for a change. I just made these, and they are the most delicious thing ever! My husband tried them and kept asking, are you sure you can have these?! 🙂 Thank you so much. I’m so happy I’ve found your site, I now feel that I can do this!
★★★★★
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Michelle — September 30, 2019 @ 3:22 pm Reply
Thank you so much Kenia!! Thrilled you liked them!
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Pingback: Paleo Pumpkin Snickerdoodles - Unbound Wellness
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Rachel Houle — October 10, 2019 @ 2:28 am Reply
Do you have a recommendation of what I can substitute the tigernut flour with?
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Unbound Wellness — April 5, 2024 @ 7:24 pm Reply
Almond flour would typically be the closest substitute, but I haven’t tried that in this recipe.
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Christina — October 12, 2019 @ 6:12 pm Reply
Is coconut cream and coconut butter the same thing? I made this today but got a more wet dough then crumbly.
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Unbound Wellness — April 5, 2024 @ 7:25 pm Reply
Coconut cream and coconut butter are different! This is my favorite brand of coconut butter: https://amzn.to/3pMgWgU
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Carrie — November 3, 2019 @ 5:00 pm Reply
WOW! This is so good!
A few changes. I used 2 Tbs of allulose for pie sweetener. I used half coconut oil and 1/2 ghee for fat. For pie filling, used allulose again and upped the apples to 3 1/2 cups. For the caramel, I used sukrin gold brown sugar, even though I knew it wouldn’t brown correctly, and it didn’t. So it is a beige color, but it kept my carbs down. I also added a pinch of cloves. I love all of your recipes. You are always my go to for just about anything. You are a true gastronomic in the kitchen! Thanks, Michelle!★★★★★
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Michelle — November 4, 2019 @ 5:08 pm Reply
Thank you so so much, Carrie!! Thanks for sharing your swaps!! 🙂
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Shalayne — November 25, 2019 @ 3:22 am Reply
These are so good! And the caramel sauce just makes it even better! Will be making more for Thanksgiving!
★★★★★
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Sue — November 29, 2019 @ 1:47 am Reply
OMG, this was so amazingly good. I brought it to a Thanksgiving potluck today and a lot of people who were gluten free and dairy-free were very excited to have a dessert. I doubled the amount of the caramel sauce, thinking it could be used with other desserts too. That sauce I could just drink on its own, it’s that good. I was really excited to have one piece remaining for me to take home. I will definitely make this again. So few people are aware of tigernut flour, and I love to introduce people to it.
Thank you so much for the wonderful recipes you share. I love your recent cookbook and when I’m looking for an AIP recipe, yours is one of the first websites I head to because I have never had a bad recipe that you’ve written. I went to a Thanksgiving potluck today and out of the 4 things I made to bring with me, only one of them was not one of your recipes 🙂
★★★★★
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Claudia — December 27, 2019 @ 2:45 am Reply
Oh my gosh! I made these yesterday so I could have a Christmas AIP treat, they are soooo good! You would not have to be on AIP to go crazy for these. I think this would be great with peaches in the summer. Great recipe, Michelle! I will have to try your others now.
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Michelle — December 27, 2019 @ 4:15 pm Reply
Thank you so much, Claudia! So glad you liked it!!
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Faiza — April 16, 2020 @ 11:14 am Reply
This was my very first time experimenting with tigernut flour so I was excited & nervous. I found that in the end the bars did not hold together well at all, The crust texture was soggy so do you think that amount of oil as per the recipe can be too much perhaps? For mine it seemed excessive. Can you shed any light?
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Alison McAdams — September 19, 2020 @ 2:17 pm Reply
Has anyone tried other apples? We only have HoneyCrisp, and a LOT of them.
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Michelle — September 20, 2020 @ 5:13 pm Reply
Honeycrisp will work! 🙂
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Darra Brown — November 29, 2020 @ 2:16 am Reply
I just made these for Thanksgiving and they are delicious!!! Easy to make and such great flavor. I’m always looking for egg free desserts and this will be a go to fo sure. Thank you!
★★★★★
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Joanna — November 29, 2020 @ 2:55 pm Reply
I love it! I made it twice, the second time I used arrowroot strach instead of tapioca but it was just as good. Thanks for this recipe ❤️
★★★★★
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Sandy — July 19, 2021 @ 2:45 pm Reply
This works very well with fresh peaches and blueberries for a summertime treat. Great even without the sauce.
★★★★★
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Unbound Wellness — August 31, 2021 @ 8:59 pm Reply
Yum! Love that idea!
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Amy — November 26, 2021 @ 7:13 pm Reply
Hello! I love all of your recipes and have made several. The Thanksgiving coleslaw was delicious!! I made these the night before Thanksgiving but the next morning the crust was super moist and wet. I was afraid to eat it. It came out of the oven looking like a bar crust but the next day was very moist. The recipe didn’t say anything about refrigerating them so I didn’t. I am not sure if that’s how the tigernut four is or if they should have gone in the fridge. They were also so thin it turned into a cobbler and not bars. The taste was amazing though! Reminded me of my mom’s apple cobbler in a way without the refined sugar and all. Thanks for your insight because i hope to make these again and don’t want to be discouraged to do so.
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Unbound Wellness — December 2, 2021 @ 7:16 pm Reply
Glad you liked it!! I would refrigerate it, yes! Refrigerating/cooling it helps to firm things up a bit so that may help next time!
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Jen O'Malley — November 27, 2021 @ 3:07 am Reply
Absolutely Amazing! Loved by all…even my gluten & dairy eating husband who normally doesn’t even like apple pie. I was able to have dessert this Thanksgiving because of this recipe. Thank you, Thank you, Thank you!!
★★★★★
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Unbound Wellness — November 29, 2021 @ 4:22 pm Reply
YAY, so glad you were able to enjoy!!
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Ella — November 14, 2022 @ 2:15 am Reply
These look amazing!
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Renee — November 23, 2022 @ 9:40 pm Reply
So so delicious!! Mine didn’t come out as pretty as yours, but they are so good! I used gala apples since that’s what I had on hand. My husband loved them too and he eats gluten, dairy, and regular sugar, but he couldn’t tell the difference. Thank you always for your amazing recipes!
★★★★★
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Cassandra — May 19, 2023 @ 4:13 pm Reply
These look amazing!! Do you think I would have any success if I added some collagen powder into the mix for more protein?
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Unbound Wellness — July 25, 2023 @ 8:05 pm Reply
I’m not sure. It may throw off the liquid ratio so not sure exactly how to adjust. If you try it, let me know!!
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Lynn — October 18, 2023 @ 11:54 pm Reply
I’m sure they are good, I will try them, but my comment is WHY doesn’t everyone that wants/needs “a substitute for an ingredient” LOOK it up on the web?? Substitute for ?? is all you need to type in. And if you read the entire article it says she never tried Almond Flour, why are you asking if you can use it?
★★★★★
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Hannah — October 26, 2023 @ 5:38 pm Reply
This was absolutely delicious!! I accidentally used coconut butter instead of coconut cream for the caramel sauce and that was a happy accident it was so rich. These also froze perfectly; they were good still mostly frozen and warmed up.
★★★★★
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Unbound Wellness — October 26, 2023 @ 8:38 pm Reply
Yum! So glad you enjoyed!!
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Rebecca H — December 10, 2023 @ 1:19 am Reply
I made these tonight and they are so delicious. My crust did not bake well though, it actually looked very soft still even after the par bake. Maybe I should have par baked it longer?
I was thinking I may just use the crust from the pumpkin pie bars recipe when I make this for Christmas. That recipe came out very well for me.-
Unbound Wellness — April 5, 2024 @ 7:23 pm Reply
Sorry that happened, I would maybe check your oven temperature! An oven thermometer can really help on this!
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