Easiest Apple Bars (with Vegan Caramel Sauce)
These apple bars are packed with nutritious ingredients and topped with a vegan caramel sauce. They are vegan and gluten free.
Ingredients
Crust Ingredients
- 2 ¼ cup oats 180 g
- 1 ½ cup almond flour 180 g
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- ¾ cup maple syrup
- ⅓ cup coconut oil
- 1 teaspoon vanilla
- dash of salt
Filling Ingredients
- 3 medium sized apples 510 g
- juice of ½ lemon
- ⅓ cup coconut sugar
- ½ teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoon cornstarch
Caramel Sauce Ingredients
- ⅓ cup coconut cream 100 g
- ½ cup coconut sugar 100 g
- 1 teaspoon cornstarch
- ¼ teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Start by making the crust. In a large bowl, combine the oats, almond flour, baking powder, maple, melted coconut oil, vanilla, and salt. Mix them well.
- Line the bottom of a baking dish with parchment paper and grease it lightly with some coconut oil.
- Add the crust to the pan, but save about ½ of the mixture for the top layer.
- Use a spatula or your fingers to pat down the crust until you have a tightly packed, even layer.
- Now it's time to make your filling. Cut and peel the apples, then slice them as thin as you can.
- To a bowl, add the apples, lemon juice, cinnamon, coconut sugar, and vanilla.
- Transfer the apple filling to a pan over medium heat. Cook the apples for 3-4 minutes, then add in the cornstarch. Stir everything together for another minute, then remove from heat.
- Pour the apple filling on top of the layer of crust. Use a spatula to make sure it's even.
- Add the remaining half of crust on top of the apples.
- Bake the bars for 30-35 minutes at 400*F/ 200*C.
- Now it's time to make the vegan caramel topping. To a small pan over medium heat, add the coconut cream that you scooped out from the can of coconut milk. After it has started to melt, add in the coconut sugar.
- Stir them together consistently until the mixture starts to bubble. Turn off the heat and add in the vanilla, salt, and cornstarch. Whisk them together, making sure to break up any cornstarch clumps.
- Transfer the caramel into a jar and place it in the fridge for it to cool and harden a bit.
- Remove from the oven and give the bars plenty of time to cool so that the filling can set.
- Once the bars have cooled, top them with the caramel sauce.
- I sliced mine into smaller squares and made 9 bars with this recipe. Store it in the fridge for 5-6 days.
Video
Notes
If you have a gluten sensitivity, make sure to use oats that are certified gluten free.
Nutrition
Calories: 333kcalCarbohydrates: 38gProtein: 7gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 139mgPotassium: 137mgFiber: 4gSugar: 17gVitamin A: 1IUVitamin C: 1mgCalcium: 123mgIron: 2mg
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