Apple Crumble 'Cheesecake' Bars with Martin's Apple Chips

Apple Crumble 'Cheesecake' Bars with Martin's Apple Chips

A dairy-free and gluten-free recipe for apple crumble with a creamy cashew cheesecake layer and sweet date caramel to drizzle on top!

Servings 12



  • 1 64g bag cinnamon Martin's Apple Chips
  • 1 1/4 cup chopped walnuts
  • 2 cups oats, seperated
  • a pinch of sea salt
  • 1/2 cup melted coconut oil

Creamy Cashew Layer

  • 1 1/2 cups raw cashews, soaked for 2+ hours
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla bean powder
  • 1/2 cup almond milk
  • 1 tablespoon lemon juice

Apple Fiiling Layer

  • 2 medium apples, peeled and very thinly sliced *I used Fuji
  • 2 tablespoons maple syrup
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt

Date Caramel (optional)

  • 1/2 cup medjool dates, pits removed, soaked in water for 2+ hours
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup
  • 1/2 cup water


  1. Preheat oven to 350 degrees F and grease an 8x8 square baking tin.


  1. Combine Martin's Apple Chips, chopped walnuts and 1 cup oats in a food processor. 

  2. Pulse until crumbly and small chunks remain.

  3. Stir in the remaining oats and the melted coconut oil. Toss together.

  4. Place roughly half of the mixture (~2.5 cups) into the bottom of prepared baking tin. Set the rest aside.

Creamy Cashew Layer

  1. Combine all ingredients in a high speed blender and blend until completely smooth.

  2. Pour over crust and smooth out.

Apple Filling

  1. Toss all ingredients together until well combined.

  2. Evenly layer apples over cashew cream layer.

  3. Top with remaining crumble and bake for 40-45 minutes until crumble is golden brown and apples are soft.

  4. Cut into bars, drizzle with date caramel and garnish with a Martin's Apple Chip!

Date Caramel (optional)

  1. Place all ingredients in a high speed blender and blend until completely smooth.

Recipe Notes

*Use gluten free oats to ensure the recipe is entirely gluten free

*Save time by soaking cashews and dates overnight the day before making

*If you don't have vanilla bean powder or a vanilla bean, use a teaspoon of vanilla extract