Vegan Apple Pie Bars

87 cal, 12C/2F/2P/6S.

The easiest and healthiest way to stuff your pie hole with apple pie and feel good about it. If you like apples, make these! There’s absolutely nothing in them that isn’t good for you and they’re low sugar yet they’re Plenty Sweet!

Here I am sitting belly full of healthy Apple Pie Bars on a Sunday morning and I’m one happy healthy mama. This is my favorite apple recipe this apple season. And apple season is the best. Seriously apple picking is my religious ritual.

Crust:

  • 1/2 cup unsweetened applesauce (120 g)
  • 2 tbsp melted coconut oil or butter (28 g)
  • 2 tbsp maple syrup or honey (42 g)
  • 1/2 tsp vanilla extract
  • 1 cup flour* such as all purpose, white whole wheat, oat or gf all purpose (120 g)
  • 1 cup rolled oats (80 g)
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Filling:

  • 2 large sweet apples peeled cored diced small (about 400 g)
  • 2 tbsp coconut or brown sugar (24 g)
  • 1 tsp ground cinnamon

Makes 16 squares. Preheat oven to 350F and line an 8×8 pan with parchment. Blend together applesauce, oil, syrup, vanilla (your coconut oil might seize up a bit as it meets the cold applesauce but that’s ok). Whisk together flour, oats, cinnamon, baking soda, salt. Combine with the wet ingredients, form a bar dough and press evenly into the pan. Bake for 15-20 minutes until firm to the touch in the center (cook time will depend on your flour of choice). Combine chopped apples with cinnamon and sugar (add a little lemon juice if you prefer tartness). Top the crust with the apple mixture (make sure to pack this in very tightly otherwise your apple layer may not stick) and bake another 30 minutes. Let the bars cool completely and ideally refrigerate overnight before slicing next day. If you prefer to be so fancy, drizzle 1 tbsp almond butter and sprinkle coarse sea salt before slicing.

(*) I have made these with almond flour and white whole wheat flour, both worked very well (nutrition info is based on white whole wheat). Almond flour was a tiny bit more moist and rich tasting but the wheat flour version was very good too! One reader tried coconut flour and their crust was too crumbly so I would refrain from coconut flour.

Hope you love this recipe and remember to tag me on instagram with your pictures!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

2 thoughts

  1. I made a double batch of these for a bake sale at work, they came out great. I went with all purpose flour+baking soda, and used vegetable oil. The base was kind of like an oatmeal cookie. Delicious!

    Like

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