November 17, 2014
(last updated May 6, 2023) 
I can’t really decide if I think these bars are more appropriately labeled as a “sweet snack” or a “dessert,” so I think I’m going to split the difference and call them a “treat.” I don’t care if you eat them after dinner, or after lunch, or for breakfast. Or for an afternoon snack, perhaps with a nice cup of chai tea. Just make them. And eat them. Because they are delicious and seasonal and heartwarming, and you don’t want to miss them.
In spite of all of my raving here, the bars aren’t too different from any little goodie you might see on CR. The base is the same formula I use to start off most of my raw energy balls and snack bars: a 1 : 1.25 ratio of nuts to pitted medjool dates. Simple. The topping is two heaping cups of thinly sliced raw apples, which have been drowned in some of my raw, vegan salted caramel sauce.
Simply line the apple slices up over the nut/date base, and you have a wonderful raw treat:
At this point, you can let the bars sit in the fridge for an hour or so, to set, and then slice and enjoy. The apples will be a little crispy/juicy and the bars will be a little messy to cut, but they’ll taste perfectly wonderful. If you have a food dehydrator, you can also stick them in the machine for 6 hours, which will make the caramel darker in color (and a little more authentic looking) and will make the apple slices wilt down and stick to the bars.
They’ll be easier to cut and more portable, but you won’t escape a little ooey, gooey, sticky mess. And that’s kind of a good thing.
Here’s the recipe.
Raw Caramel Apple Pie Bars
Author -Ingredients
- 1 1/2 cups raw almonds
- 1/4 teaspoon sea salt
- 1 2/3 cups medjool dates pitted
- 2 heaping cups apples of choice sliced into thin (1/4 inch thick or slightly less) semicircles
- 1 cup of my raw vegan salted caramel sauce
Instructions
- Place the nuts, sea salt, and dates into a food processor. Process for 2-3 minutes, or until the nuts are totally broken down and the mixture is uniform and sticking together. When you squeeze a small amount in your hand and it sticks together nicely, you're done.
- Press the mixture into an 8 x 8 baking dish that has been lined with parchment or wax paper. Make sure it's distributed evenly through the pan. This is your bar base!
- Place the apples in a mixing bowl and cover them with the sauce. Make sure that all of the pieces are evenly coated. Arrange them in two layers on top of the base. For each layer, you can line up the apple slices in rows, with each piece slightly overlapping the one next to it (as pictured).
- If you don't have a dehydrator, transfer the bars to the refrigerator and allow them to cool for an hour. Cut them into squares and serve. The apples will still be a bit juicy and crisp, so use a pizza cutter for slicing them. If you do have a dehydrator, place the baking dish into the machine and dehydrate at 115 for 6 hours. Allow the bars to cool, then cut them into squares and serve. Un-dehydrated bars will keep, refrigerated, for 3-4 days (an excuse to eat them faster). Dehydrated bars will keep in the fridge for up to one week.
And here is the finished product. So delightfully good.
These bars are so great to have in the house during Thanksgiving week–a pick-me-up for you, for friends, for family–and they’ll be appropriate all throughout the holiday season. Take them to gatherings, share them with coworkers, and give them to loved ones.
Or, you can just make them right now and eat them all week long, which is what Steven and I will be doing.
Enjoy! I’ll be back tomorrow with my ideas for Thanksgiving 2014 — all vegan, of course. See you soon.
xo
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Categories: Recipes,
Desserts,
Bars & Brownies,
Fruit Desserts,
Raw Desserts,
Snacks
Dietary Preferences: Gluten Free, No Oil, Raw, Soy Free, Vegan
Dietary Preferences: Gluten Free, No Oil, Raw, Soy Free, Vegan
Leave a Comment
Gah!!!! These must be made!!! I have to get a dehydrator again… (bartered mine for graphic design services a few years ago… >.< )
Ok to sub other nuts like walnuts or maybe a nut/ seed ratio….walnuts and sunflower seeds?
You can sub walnuts for sure. I’m not sure how sunflower seeds would turn out (I’m always very aware of their taste when I use them, as opposed to the more neutral flavor or almonds or cashews), but you can def try!
SOOOOO good. Of course, I’d suggest adding a pinch of cardamom and ginger, cloves and cinnamon– but more often than not, simple is the way to go. And stay. Thank you, Gena, these look absolutely delightful and I can’t wait to enjoy them tomorrow, XOXO
These look amazing! Any excuse to make more of that raw caramel, and the base looks just perfect. I don’t have a dehydrator, but maybe a stint in a low-temperature oven would do?
Oh these look so delicious!! And sound like a perfect thanksgiving-y snack!
The look AMAZING. Seriously. I cannot wait to try these out.
Oh wow this looks amazing! Gotta try it.
These sound amazing! Now I really wish I had a food dehydrator, for all that beautiful sticky caramel-apple goo. 🙂
Gah, these look glorious Gena. Definitely an anytime treat!
These look so delicious! I love the ingredients that you used! They look healthy enough to be breakfast bars. 😉
You took raw energy bar/balls to the next level and very seasonal I might add! I am trying these and might have to spruce up my own energy ball recipe:) Thanks for sharing this tasty treat!
ok. WOW! those look incredible. and healthy too!
I’m drooling just looking at these. I’ve been on an apple kick lately.
These look amazing! I am going to make them for a dinner party later this week and I can’t wait!
These sound and look excellent!
Oh this looks like EXACTLY what I’ve been needing! Mmmm. Can’t wait to make a batch!
Well these are lovely. Do they get gooey the more you leave them out at room temp by chance? Or do they hold up pretty well out of the fridge?
Wow–so simple, yet so fabulous! I’m in love with the idea of these and can’t wait to try them.
I say these gems are “anytime treats” 😀
These look incredible! I’d say they’re healthy enough to be called a snack, there’s lots of fruit in there 😉
These are beautiful, Gena!