GF&DF Peanut Butter Apple Pie Bars with Caramel Sauce
Updated: Mar 7, 2019
Apple pie has always been my favorite dessert. I would take an apple pie with ice cream over a birthday cake any day. Call me crazy, but the heart wants what it wants and mine has been wanting a healthy apple pie bar recipe. What sets this recipe apart is the peanut butter crust. First of all who doesn't love peanut butter?! I love looking at my favorite cooks websites and finding recipes that I want to try. This recipe came from one of my favorites the Paleo Running Momma. She is wonderful and I only changed a few things to make it my own! I was telling my sister that this recipe very well may be the best thing that has ever come out of my oven. The peanut butter crust is melt in your mouth delicious while the apple pie filling and decadent caramel were the perfect addition. What I love about this recipe is that it has all natural ingredients. No butter or nasty refined sugars here.. only wholesome ingredients that result in something absolutely amazing. All I need is big scoop of nadamoo's vanilla ice cream and a peanut butter apple pie bar and I will forever be one happy girl.
Side note-- if you do not care if it is GF then look up a shortbread recipe and add peanut butter to the crust to make it extra fab. For me personally I love the texture of this recipe and really like the almond flour peanut butter combo.
If you do one thing this week.. make this recipe.
Ingredients for crust/topping:
3/4 cup smooth peanut butter
1 tsp of pure vanilla
1/4 cup of pure maple syrup
3 TBS of coconut oil
1 cup of blanched almond flour
1/4 cup of coconut flour
1/4 tsp of baking soda
1/4 tsp of baking powder
1/4 tsp of salt
1 tsp of cinnamon
Ingredients for the filling:
3 apples of your choosing (peeled and cut into 1/4 inch pieces)
1/3 cup of water
2 tsp of lemon juice (omit for acid reflux friendly)
3 TBS of coconut sugar
2 tsp of cinnamon
1/2 tsp of nutmeg
2 tsp of tapioca or arrowroot starch powder
1/8 tsp of salt
Optional decadent caramel sauce:
2/3 cup of coconut cream (put a full fat can of coconut milk in the fridge overnight and then when it is ready to use, scrape all of the solid cream like parts into your sauce pan)
1/4 cup of coconut sugar
1 tsp of vanilla extract
1/8 tsp of salt
Preheat the oven to 350 degree and line an 8x8 square pan with parchment paper
Combine the water, lemon juice and apples in a medium saucepan and bring to a boil over medium heat the apples will cook and you will remove from the heat once they are softened.
In a separate bowl, combine the dry ingredients, then stir into the apple mixture until dissolved and mixture thickens. Remove from heat and set aside to cool while you make the crust.
Whisk together the peanut butter, vanilla, coconut oil and maple syrup until it is smooth. Stir in the almond flour, coconut flour, salt, cinnamon, baking soda, and baking powder until a thick crumbly dough forms
Press 3/4 of the dough into the prepared baking dish lined with parchment paper, chill the remaining dough while you bake bottom crust 7 minutes, then remove from oven.
Spread the apple mixture over the partially baked crust, then crumble the chilled crust mixture evenly over the top and add your chopped pecans. Return to oven and continue to bake 25 minutes until top is golden brown. Remove and allow to cool completely before cutting into squares.
Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10-15 mins. It should resemble dark caramel. Remove from heat and stir in the vanilla and salt. Allow to cool completely before serving.