So following the popularity of these Gluten-Free Vegan Raspberry Almond Squares I've decided to share another "husband favorite" — Gluten-Free Vegan Caramelized Apple Nut Squares. Seems like you guys like his favorite desserts better than mine — should I be jealous? Just kidding. Getting his approval on desserts means a lot to me. He's really not a desserts guy, let alone a gluten-free, vegan, or paleo desserts guy, so if he actually likes something it typically means it's "picky eater approved."
Anyhow, I digress. Back to these caramelized apple nut squares. They're super yummy and I'm proud to say fairly healthy and nutritious too. My friend (who by the way managed to eat like 80% of the squares this weekend, leaving just a couple to my husband :) ) actually calls them "apple squirrels" since they are mainly made out of almonds, apples, some liquid sweetener, and some coconut oil. These squares are super filling, sweet, and delicious, and very easy to make. They make a wonderful breakfast treat, lunch snack, or a healthful after-dinner dessert. I hope you like them!
Gluten-Free Vegan Caramelized Apple Nut Squares {also Paleo}
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 9 squares
Ingredients
Base Ingredients:
- 1 tbsp ground flax seeds
- 3 tbsp very warm water
- 2 ½ cups almonds
- ⅓ cup liquid sweetener of your choice (I used maple syrup)
- ⅓ cup coconut oil, melted or very soft
- 1 tsp pure vanilla extract
- ¼ tsp salt
Apple Topping Ingredients:
- 1-2 apples, sliced
- 2 tbsp coconut oil
- 6 tbsp maple syrup
- 1 tsp cinnamon
- ½ cup sliced almonds
Instructions
- Preheat oven to 350F. Line an 8×8 baking dish (or anything of a similar size) with some parchment paper.
- Make a flax egg by mixing the ground flax in warm water in a small cup. Stir and set aside to thicken for a few minutes.
- Process almonds in a food processor until ground just slightly coarser than almond flour (you basically want a crumbly nut mixture; don’t over-process into a nut butter). Add in all remaining base ingredients (including flax egg) and process until everything is combined.
- Transfer the mixture into the prepared baking dish, smooth it out and press it down to flatten into an even surface. Bake for 22 minutes until the base becomes slightly golden and springs back when touched lightly.
- While the base is baking, prepare the caramelized apple topping by melting coconut oil in a frying pan on medium heat. Add in liquid sweetener and mix with the coconut oil to combine. Add in sliced apples and cinnamon and fry, stirring very frequently (continuously towards the end), for about 10-12 minutes until most of the liquids are absorbed. Add in sliced almonds in the last minute or two of caramelizing the apples. Remove from heat and set aside for a moment.
- Once the base is baked (after the initial 22 minutes), remove the baking dish from the oven (keep oven running though). Spread the caramelized apple topping evenly over the top. Return back to oven and bake for an additional 10 – 15 minutes.
- Remove from oven and cool on a rack. Once cool, cut into squares and enjoy. I like these warm personally, but my husband likes chilled desserts better, so if you’re that kind of person then just refrigerate for an hour or two to chill.
Liz says
THank you Audrey, I made this for my friend who is gluten and dairy intolerant and she and all the guests loved it. I ran out of crushed almond and substituted some dessicated Coconut. The caramelised apple and cinnamon filled the kitchen with deliciousness when everyone arrived. Liz👌
★★★★★
Audrey says
Best feedback ever, Liz. So happy you all enjoyed these! :)
Shari says
These are really good! I made a few modifications, one being that I used half almond flour (so maybe a bit finer texture) and half coconut flour. I think I should have used more liquid since the coconut flour soaked up a lot and the crust ended up being too dry (I poured some coconut milk over the dessert and then it was delicious). I think I'll also use more apples next time. Did you leave the peels on the apples?
I also made it without sugar, substituting apple juice in the crust, and cooking down some apple juice to make it sweeter for the apple topping.
★★★★
Audrey says
Hi Shari, thanks for sharing. Yes, coconut flour is extremely "thirsty" so a lot more liquid is needed. Glad you enjoyed these with all those modifications.
I did leave the peels on the apples, but you can peel them if you prefer.
Rosie says
May I just say that I am SO PUMPED this is all made in the food processor and frying pan. Making these for our friend's birthday party tomorrow and I am super short on time. What a life saver this recipe is! And may I also say that after eating what was left in the food processor (a baker's right after all!) I think you could use the base mix as an ice cream sundae topping (dairy or non dairy) it's so good.
Nice one Audrey!
★★★★★
Audrey says
Sweet -- thanks for making it, Rosie! Can't wait to see how it turns out :)
Mmm... ice cream topping, you say? Sounds like a good idea to me!
Micheline Larocque says
Can you freeze the caramelised apple nut squares?
Audrey says
Hi Micheline. Yes, they do freeze well.
Stephanie says
This looks yummy! Do you think this recipe will work with sugar instead of maple syrup?
Audrey says
Hi Stephanie. I've made the apples with brown sugar before and they were really good -- you'll just need to use more coconut oil (or some non-dairy butter) to add a bit more liquid to the mixture for frying. I haven't tried making the base with sugar, but I don't see why it wouldn't work. I'd give it a try :)
Stephanie says
Great! I'll let you know how it turns out.
Audrey says
Yeah, I'd love to hear how it goes.