Maple bars (grain & dairy free)
recipe updated for improved texture : 10/2025
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 base, tapioca, cassava and almond flour gives them a wonderfully soft, cake and slightly 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.
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.
Equipment needed:
You can use a small silicone loaf pan for ease of use and making them the classic pastry shape. I use this one
Maple Bars
Ingredients
For the Donuts:
- 3/4 cups almond flour
- 1/2 C Raw cane, coconut or maple sugar , (to taste)
- 1 cup tapioca starch
- 3/4 C cassava flour
- 1 ½ tsp baking powder
- Pinch of salt
- 1/3 C refined coconut oil or avocado oil , melted
- 1 1/4 cup Full fat milk coconut
- 2 tsp Lemon juice
- 3 eggs
- 2 tsp vanilla extract
For the Maple Frosting:
- 4 tbsp cashew or almond butter
- 2 tsp maple extract
- 3-4 Tbsp full-fat coconut milk or dairy free milk
- 2-3 Tbsp coconut butter
- 4-5 tbsp maple syrup
Instructions
- Preheat oven to 400°F (205°C). Lightly grease your rectangular muffin pan (I use a silicone mini loaf pan) or line with parchment strips for easy removal.
- In a medium saucepan, combine milk, oil, sugar, and salt. Heat over medium until steaming (not boiling).
- Remove from heat and add tapioca, cassava, and almond flour all at once. Stir vigorously until a smooth, thick dough forms.
- Return to low heat for 1–2 minutes, stirring constantly, until the dough pulls from the sides and becomes glossy.
- Transfer to a bowl and let cool 3–5 minutes so the eggs don’t scramble.
- Beat in eggs gradually, stirring well after each addition, until the dough is smooth and pipeable. It should resemble thick choux pastry.
- Spoon or pipe into the rectangular pan cavities, filling each about ¾ full.
- Bake at 400°F for 10 minutes to create lift.
- Without opening the oven, reduce temperature to 350°F (175°C) and bake another 15–18 minutes, until golden brown and puffed.
- Turn off oven, crack the door, and let them cool inside for 10–15 minutes to prevent collapse.
- Remove and cool slightly before glazing.
