Time to stuff your face with some anti-inflammatory indulgence. We always love a scrumptious recipe that hits all targets: paleo, gluten and dairy free, vegan, and even AIP.

This recipe was adopted from our friend at Unbound Wellness.

For the apple pie filling:

  • 3 cups pink lady apples; chopped
  • 1/2 cup water
  • 1 tbsp coconut sugar (or granulated monk fruit)
  • 2 tsp arrowroot starch
  • 1/2 tsp cinnamon
  • Juice of 1/2 a lemon

For the crust:

  • 1 1/4 cup of tigernut flour
  • 1/4 cup of tapioca starch
  • 2 tbsp maple syrup (or Lakanto monkfruit syrup)
  • 2 tbsp coconut sugar (or granulated monk fruit(
  • 1/3 cup + 2 tbsp coconut oil, melted
  • 1/4 cup + 1 tbsp coconut butter
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon

For the optional caramel sauce:

  • 1/2 cup coconut cream
  • 1/4 cup coconut sugar
  • 1/4 tsp sea salt

For the apple pie bars:

  • Preheat the oven to 350 F and line a 9×9″ baking pan with parchment paper
  • Using a saucepan, combine the apple filling ingredients and set over medium heat. Stir to combine and simmer for 5-8 minutes (stirring often) or until the apples soften. Set aside.
  • For the crust, combine the dry ingredients and mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully combined.
  • Using the square baking sheet, flatten the majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 3 tbsp of the crust dough for the topping.
  • Par-bake the crust in the oven for 8 minutes. Remove from the oven and allow to cool for 5 minutes.
  • Layer the apple filling on top of the crust and evenly distribute. Crumble the remainder of the crust topping over the apples and slightly flatten it.
  • Bake the bars in the oven for another 25-30 minutes or until the crust topping is golden brown. Remove from the oven and allow to cool for about 5 minutes before carefully removing from the pan. Allow to cool further and slice into 9 bars. Top with optional caramel sauce and compliant ice cream if desired.

For the optional caramel sauce

  • Combine the coconut cream, sugar, and salt in a saucepan over medium heat and stir to combine.
  • Bring to a low boil, and reduce to a low simmer, stirring often.
  • Simmer for about 10 minutes, or until the caramel is reduced and browned.

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