Prepare Peanut Butter Cookie Crust

• Preheat your oven to 350°F (175°C).
• Line an 8″ square baking dish with parchment paper. Set aside.
• Combine peanut butter, coconut oil, maple syrup, vanilla extract, almond flour, salt, cinnamon, and coconut flour in a bowl. Mix well.
• Divide the dough. Press 3/4 of the dough into the bottom of the prepared baking dish. 
• Refrigerate the remaining 1/4 of the dough.
• Bake the dough in the baking dish for 7 to 8 minutes. The dough should be firm and lightly browned.

Prepare Apple Pie Filling

• Add the diced apple, water, and lemon juice to a medium sauce pan.
• On medium high heat, bring the mixture to a boil. Lower the heat and gently simmer on low for five minutes, or until the apples are tender.
• Remove the pan from the stove top and add the nutmeg, cinnamon, and tapioca flour.
• Let the mixture cool and thicken.

Assemble Bar

• Spoon the apple mixture over the baked peanut butter cookie crust.
• Crumble the remainder of the chilled dough over the apple pie filling.
• Sprinkle with the chopped almonds.

Bake

• Bake in the oven for 25 minutes
• When the top of the bars is nicely browned, remove from over and cool on racks. 

Slice and Serve

• Place the pan in the fridge to cool and firm up.
• Slice into bars.
• Try serving with a spoonful of Greek Yogurt – delicious!
• Store in an airtight container in the fridge for up to five days.