Decadent Paleo Apple Pie Bars topped with a a grain-free crumble and a dairy-free salted caramel sauce.
Tips for making Paleo Salted Caramel Apple Pie Bars:
- Use some good apples–I’ve really loved Opal apples in everything lately.
- Use coconut sugar for the caramel sauce–not cane sugar. It will have a better caramel appearance. (and make sure you don’t skip the caramel sauce!)
Salted Caramel Apple Pie Bars
Decadent Paleo Apple Pie Bars topped with a a grain-free crumble and a dairy-free salted caramel sauce.
INGREDIENTS
- ½ c coconut oil softened
- 2 tbsp sugar
- ¼ t salt
- 1 1/4 c cassava flour
- 2 tbsp coconut flour
- 1 egg
- 2 tbsp water if needed
For filling:
- 6 apples peeled and chopped
- 2 tbsp coconut sugar
- 1 tsp nutmeg
- 2 tsp cinnamon
- 1/4 cup water
For caramel:
- 1 cup coconut cream I chill a can of full-fat coconut milk the night before and then scoop out the white cream that separates
- 3/4 cup coconut sugar
- 1/4 tsp sea salt
INSTRUCTIONS
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Preheat oven to 350 F and line an 8 x 8 baking dish with parchment paper.
To make crust:
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Whisk together the coconut oil, sugar, and egg until smooth. Stir in the cassava flour, coconut flour, and salt, until a thick crumbly dough forms. Add a few tablespoons of water if they batter is too dry.
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Press 3/4 of the dough into the prepared baking dish and bake for 8 minutes, then remove and set aside.
For filling:
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Place all ingredients for apples in a saucepan, bring to a boil, and then reduce to a simmer. Saute for 10 minutes or so, until the water is evaporated and apples are softened.
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Layer the apple filling over the crust, and then top off with the remaining pie crust crumbles.
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Bake for 20-25 minutes, or until top is slightly brown and apples are caramelized.
To make caramel:
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Combine sugar and coconut cream in a saucepan over medium heat. Bring to a boil and then reduce to a simmer, stirring consistently so that the sugar doesn't burn. Stir and simmer for 10-15 minutes, or until thickened and a dark brown color. Drizzle over bars and sprinkle with sea salt.
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