Maple bars (grain & dairy free)
Growing up, maple bars were always my go-to treat. The soft, pillowy dough paired with that sweet, sticky maple frosting was simply irresistible. Fast forward to today, and I’ve taken that beloved classic and transformed it into a grain and dairy-free delight that I’m thrilled to share with you.
These Maple Bars are made with a grain-free choux pastry, which gives them a wonderfully chewy and bread-like texture—no yeast required. Tapioca starch is the key ingredient here, helping to create that perfect consistency while keeping things light. The best part? They’re topped with an authentic maple frosting made from raw cashew and coconut butter, sweetened naturally with maple syrup. Trust me, these bars are everything you love about the original, with a modern twist that’s better for you.
Why Grain-Free Choux Pastry?
Choux pastry, traditionally used in éclairs and cream puffs, is known for its light, airy texture and subtle sweetness. By making it grain-free, you can enjoy all the benefits of this classic pastry while staying true to a gluten-free or paleo lifestyle. Tapioca starch is the hero here, giving the pastry its characteristic chewiness without the need for gluten or yeast. The result is a soft, bread-like dough that’s perfect for holding up to a rich maple frosting.
The Maple Frosting: A Taste of Tradition
Maple frosting is what truly sets these bars apart. Growing up, I always loved that thick layer of sweet maple goodness on top of a perfectly soft donut. In this recipe, I’ve recreated that frosting using a blend of raw cashew butter, coconut butter, and, of course, real maple syrup. The addition of maple extract intensifies the flavor, making each bite a pure indulgence.
Maple Bars
Ingredients
For the Pastry:
- 2 cups tapioca or arrowroot starch
- 1 cup almond flour, or substitute 1/2 cup coconut flour
- 1 tbsp baking powder
- 3 large eggs,
- 1/2-2/3 cup monk fruit, maple, or coconut sugar (adjust to taste)
- 1 1/4 cups coconut milk
- 1/2 cup refined coconut oil or avocado oil
For the Maple Frosting:
- 2 tbsp cashew or almond butter
- 1/4 cup full-fat coconut milk
- 1/4 cup coconut butter
- 4-5 Tbsp maple syrup, (to taste)
- 2 tsp maple extract
Instructions
Preheat the Oven:
- Start by preheating your oven to 375°F (190°C). Lightly oil a mini loaf pan to ensure the bars don’t stick.
Prepare the Dough:
- In a large saucepan, combine the coconut oil, coconut milk (or water), and your chosen sugar. Bring the mixture to a boil, then immediately lower the heat. Stir in the tapioca starch, almond flour (or coconut flour if using), and baking powder, mixing vigorously until the dough comes together smoothly.
Cool and Add Eggs:
- Allow the dough to cool for several minutes, ensuring it’s not too hot to cook the eggs. To speed up the process, you can place the saucepan in the fridge for a few minutes. Once cooled, whisk in the eggs , mixing until the dough is fully combined and smooth.
Shape and Bake:
- Scoop the batter into each cavity of the mini loaf pan, filling each halfway. Bake in the preheated oven for about 20 minutes, or until the tops are a light golden brown. Avoid opening the oven door too frequently as this can affect the rise of the pastry. Once baked, turn off the oven and allow the bars to cool inside for at least 15 minutes—this helps create small air pockets within the pastry for a light texture.
Cool Completely:
- After removing from the oven, let the bars cool completely on a wire rack. If you’re in a hurry, you can place them in the fridge to speed up the cooling process.
Make the Maple Frosting:
- While the pastries are cooling, prepare the frosting. In a small bowl, whisk together the cashew butter, coconut milk, coconut butter, maple syrup, and maple extract until smooth and creamy.
Frost the Maple Bars:
- Once the bars are fully cooled, spread a generous layer of the maple frosting over each one. Let the frosting set before serving.
