Preheat the oven to 350° F and line a 8”x 8” baking dish with parchment paper.
In a large mixing bowl, combine the coconut flour, arrowroot flour, palm
shortening, maple syrup, cinnamon, baking soda, salt, and gelatin. Mix until
well combined. Divide the dough, setting about ¼ aside for the topping. Press
the remaining dough into the baking dish
Bake the crust at 350° F for 8 minutes until lightly golden brown
While the crust is baking, prepare the apple layer. Add the apples, water, lemon juice and coconut sugar to a medium saucepan and cook for 5-10 minutes until the apples begin to soften.
Stir in the cinnamon, arrowroot powder and nutmeg and cook for 2-3 more minutes until thickened and fragrant
Remove the crust from the oven and allow to cool for 5 minutes
Pour the apple mixture on top of the crust. Crumble the remaining dough over the top, pressing it lightly into the apples.
Bake for 25 minutes or until the edges are bubbling and the top is golden brown
While the apple pies bars bake, prepare the caramel drizzle
Add the coconut cream, coconut sugar and salt to a small saucepan and stir to combine. Bring to a boil over medium heat. Then reduce to a simmer, and allow to cook for 15-20 minutes stirring fluently until the sauce has reduced and thickened.
Remove the apple pie bars from the oven and allow to cool for 10 minutes before carefully removing from the pan
Drizzle with the caramel sauce and enjoy!