Decadent Paleo Apple Pie Bars topped with a a grain-free crumble and a dairy-free salted caramel sauce.
I’d like to pretend that I’m cooler than your average basic holiday-loving white girl…but I’m not. You won’t see me spending money at Target or carrying around a Pumpkin Spics Latte in a red cup. I probably won’t even show up at any Christmas parties and I go to bed early on New Years Eve. But deep down I live for this time of year. Maybe it’s because it’s the one time I’m able to go home anymore, or maybe it’s because I grew up with white Christmas’s in New England {and how could you not love that} but I’m just in love with it all. I’ve held myself back from starting the Christmas music, but I’m positive I’m going to break down on that this week. I’m only human, after all.
In the past I never tried to make a lot of Paleo pies/etc even though I missed them, because I knew I’d never eat them all myself, and I’d rather do other things than cook {unless its for you guys. obvs.} . But now that I’m in the food blogging world, I’m finding myself thinking constantly about what fun grain-free recipes I can create so that having allergies can be easier for others to deal with. Enter: theses Salted Caramel Apple Pie Bars.
A combo of my favorite family Apple pie flavors , a grain free crumble topping, and a drizzle of vegan salted caramel. Basically ate the whole pan myself.
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.
PREP TIME 20 minutes
COOK TIME 48 minutes
TOTAL TIME 1 hour 8 minutes
SERVINGS 9
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
-
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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