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Apple Streusel Coffee Bars

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Raw vegan gluten-free Apple Streusel Coffee Bar displayed on a wire rack

Apple Streusel Coffee Bars

This recipe is my way of marrying together an apple streusel pastry and a coffee cake.  Except my version is raw, gluten-free, and dairy-free.

Today’s post makes a lot of crackers, of course, you can always cut the ingredients in half if you want to.  I used the almond pulp for the cracker base, which I have come to love using in my cracker recipes.  It gives the cracker and light, airy, crunchy, and sturdy texture.

You can use ground nuts instead, but it will affect the texture and the taste.  Even though there are several components to this dessert cracker, you will be amazed as to how simple each one is to make. This recipe makes a large quantity, so feel free to half or quarter the recipe.


yields roughly 100 bars


Date paste:

Streusel Crumble:

Streusel Glaze:



  1. After soaking the pecans and almonds, drain and rinse them.  If you already have soaked and dehydrated pecans and almonds in the pantry, use those.
  2. Place the pecans and almonds in the food processor, fitted with the “S” blade, and process until it resembles a small crumble.   Place in a large bowl.
  3. Add the almond pulp to the ground nuts and mix.  Set aside.
  4. In the same food processor bowl combine the apples, flaxseed, almond butter, chia seeds, maple syrup, cinnamon, salt, and stevia. Process until creamy.   Pour over the nuts and almond pulp and mix together with your hands.
  5. Spread the cracker batter  1/4″  thick over the teflex sheet that comes with the dehydrator.  Be careful that you don’t spread the batter too thin or the crackers will break too easily.  I used 2 Excalibur trays, spreading the batter all the way to the edges.
  6. Score the crackers and dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 6-8 hours.  When dry enough, flip them over onto the mesh sheet and continue drying for another 6-8 hours or until completely dry.

Date paste:

  1. Click here for how to make date paste.
  2. Place 1-2 cups of date paste in a piping bag fitted with this tip.  You can use a butter knife instead, but I just love using piping bags.
  3. If using the piping tip, lay the tip on the edge of the cracker and drag it across it while putting gentle and firm pressure on the bag.  Stop the pressure once you get to the other side of the cracker and lift off.  Do this to all the crackers.

Streusel Crumble:

  1. In a medium bowl combine the almond pulp, maple syrup, cinnamon, and salt.  Mix with your hands to make sure everything is well incorporated.
  2. Drop the batter in small crumbles on the teflex sheet that comes with the dehydrator and dry at 115 degrees (F) for 4 hours or until dry.
  3. Sprinkle the crumbles on top of the date paste frosted cracker.  Set aside.
  4. Store extra in a sealed container for up to 2 weeks.

Streusel Glaze:

  1. Soften the coconut butter but placing the jar in a large bowl and surrounding it with hot water.
  2. Drizzle the glaze over the cracker in a zigzag pattern.  You can use a piping bag or a ziplock baggie with the bottom corner tip snipped off.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

to make the Raw vegan gluten-free Apple Streusel Coffee Bar spread date paste on the cracker


adding the crumble to the Raw vegan gluten-free Apple Streusel Coffee Bar   topping it off with icing to make the Raw vegan gluten-free Apple Streusel Coffee Bar

7 thoughts on “Apple Streusel Coffee Bars

  1. Kanti Pike says:

    you are just to wonderful! thanks!

  2. Bren says:

    Hello Amie Sue I love your recipes can’t always give a comment on each one that you send but I am so appreciative of your hard work and dedication to making good and healthy eating look and taste so good. I’m a medical missionary and I have to use raw dishes to help my clients body get a good boost or jump start in order to heal itself and I share your site with friends and family on Facebook and wherever I go because our health is a true wealth and without we are truly poor no matter what’s in the bank. your site and a few faithful others has truly for me been a God send. Thanks a million! Be blessed and always a blessing. God bless you and your family.

    • amie-sue says:


      I understand that your time is valuable and precious. And because of that, it means the world to me that you took time out to share all this with me. Thank you very much, :)

      Thank you for spreading the word, and thank you for all that you do as a medical missionary. You are gifted and blessed. I will take your blessings and send them back to you ten fold. :) Be blessed and have a great weekend, amie sue

  3. Monique Hall says:

    Hi Amie I was wondering if I can use something other them almond pulp in some of your recipe
    Thanks in advance

    Love your site

    • amie-sue says:

      Hello Monique,

      I highly recommend using the almond pulp due to the perfect texture that it gives the recipe. You can always use ground nuts, but the texture and taste will shift some. I can’t guarantee the outcome but I am sure it will still be good. If you test ground almonds, please let me know how it goes. Blessings, amie sue

  4. Sonja says:

    This may be a silly question, but, what if, I do not have any almond pulp on hand, then, can I just use some regular ground almonds and add a bit of water to make them look like moist pulp? OR, would this not work at all.
    I would love to make these Apple Streusel Coffee Bars, but don’t have any almond pulp.

    • amie-sue says:

      Hello Sonja,

      You can use ground almonds instead but the texture will be very different from what I created. Almond pulp gives the bars a light, airy texture. Ground almonds will be more dense. Let me know if you give it a try. Blessings, amie sue

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