Ingredients

The following ingredients have 7 Servings
  • 1/4 cup sliced almonds (, roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats)
  • 1/4 cup coconut flakes (, roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats)
  • 1 2/3 cups almond flour
  • 2 tbs arrowroot or tapioca flour
  • 1/4 cup softened refined or butter flavored coconut oil (may sub with vegan butter or ghee if not dairy-free)
  • 1/4 cup maple syrup (, (may sub other liquid sweetener))
  • 2 Tbs coconut sugar (, (may sub other brown sugar substitute))
  • 1 tsp vanilla
  • 1/4 tsp fine sea salt
  • 1/3 tsp baking soda
  • 3 apples (, chopped (we like to use a mix of Honeycrisp, Gala and Granny Smith))
  • 3 Tbsps maple syrup (, (may sub other liquid sweetener))
  • 1 teaspoon apple pie spice
  • 1 Tbs arrowroot OR tapioca flour
  • 1/2 tsp vanilla extract
  • paleo caramel sauce (, for topping)

Instruction

  • Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.
  • Make the filling:In a medium pot over medium heat, add apples, apple pie spice, maple syrup, arrowroot & vanilla & bring to a boil. Reduce heat & cook for 3-5 minutes, or until mixture is thickened and apples are slightly softened. Chill in fridge until ready to use.
  • Make the crust and topping:Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly. Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.
  • Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
  • Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
  • Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.OPTIONAL: Drizzle paleo caramel sauce for topping.