Paleo apple pie bars with caramel sauce

Yummmmmy! Today I made paleo apple pie bars with caramel sauce. It is my second time making the recipe—the first time I used peanut butter in place of almond butter and wasn’t sure if the recipe was a keeper or not. Today I used almond butter and boy is it a keeper for sure! This will be a regular favorite of ours!

I got the recipe from There are several pictures below. They show in a blue and white ceramic dish brown apples covered mostly with brown breaded type topping. Also a dish of caramel sauce which also looks brown. Finally they show a slice (very messy!) of apple pie bar with caramel sauce on top. Below the pictures I’ve copied the recipe.

A note on coconut cream. You can get coconut cream if you refrigerate a can of coconut milk overnight. The milk will separate into a thicker coconut cream and thinner liquid. However, this doesn’t work for every can of coconut milk. I find it easier to buy coconut cream itself so I don’t have to worry about remembering to refrigerate it and worrying about it perhaps not forming properly. When you buy coconut cream, buy the kind that’s just coconut and not the drink mixture with a bunch of sugar in it.

Filling ingredients:

3 apples, chopped

1/3 c water

2 tsp lemon juice

3 Tbsp coconut sugar

2 tsp tapioca starch

2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp salt

Crust/crumble ingredients:

3/4 cup almond butter

1 tsp vanilla

1/4 c maple syrup

3 Tbsp coconut oil

1 c almond flour

1/4 c coconut flour

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

Caramel sauce ingredients:

2/3 c coconut cream

1/4 c coconut sugar

1 tsp vanilla

1/8 tsp salt

Directions for filling:

Preheat oven to 350 F and line an 8×8 metal pan with parchment paper. If using a ceramic pan, you’ll need to increase the pre-bake time.

Combine water, lemon juice, and apples in a saucepan and bring to a boil over medium heat.

Mix dry ingredients in a separate bowl, and add to apple mixture. Cook until thickened.

Remove from heat and set aside to cool.

Directions for crust/crumble:

Mix almond butter, maple syrup, vanilla, and coconut oil.

Add rest of ingredients to form a thick, crumbly dough.

Press 3/4 of dough into the bottom of the pan and bake 7 min. Chill rest of dough while baking.

Remove from oven, top with apple mixture, then top with crumbled topping.

Bake 25 min until golden brown on top.

Allow to cool completely before cutting.

Directions for caramel sauce:

Combine coconut cream and coconut sugar in a saucepan over medium heat.

Bring to boil, then reduce heat so mixture is bubbling.

Stir constantly for 10–15 min until mixture thickens and darkens.

Remove from heat and add vanilla and salt.

Cool completely before drizzling on top of each slice.

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