2cupsblanched almond flourplease use Bob’s Red Mill Super Fine Almond Flour from Blanched Almonds
2tablespoonscoconut oil
2teaspoonspure vanilla extract
¼teaspoonsea salt
For the filling
1tablespooncoconut oil
4firm Gala applesBlade D (use 3 if they are large apples)
2tablespoonspure maple syrup
2teaspoonsground cinnamon
For the topping
5ozraw walnutsabout 1.5 cups
¾cupblanched almond flourplease use Bob’s Red Mill Super Fine Almond Flour from Blanched Almonds
¼cuppure maple syrup
1tablespooncoconut oil
1teaspoonground cinnamon
1/4teaspoonsea salt
Instructions
Preheat the oven to 350 degrees and line an 8” square baking pan with parchment paper.
Make the crust: in a food processor, combine all crust ingredients plus 1 tablespoon of water. Pulse until the mixture forms a dough. Press evenly onto the pan. Set the food processor aside and bake the mixture for 15 minutes until golden. Let cool on a wire rack.
While the crust cooks, prepare the filling. Heat the coconut oil in a large skillet over medium heat. Once melted, add the apples maple syrup, cinnamon and salt and cook, stirring occasionally, until the apples are tender, about 5 minutes. Transfer to a bowl to cool.
Prepare the topping: place all the topping ingredients in the same food processor used for the crust and pulse until combined and crumbly.
Spread the apple filling over the baked crust and sprinkle with the topping. Bake for 15 to 20 minutes, until topping is golden. Let cool completely on a wire rack before lifting out of the pan and cutting into 16 bars. Cover and refrigerator for up to 5 days.