Step 1: Prepare the Base In a food processor, combine the raw almonds, pitted Medjool dates, and a pinch of sea salt. Pulse until the mixture reaches a crumbly, sticky consistency that holds together when pressed between your fingers.

Step 2: Press into a Pan Line an 8×8-inch square pan with parchment paper for easy removal. Transfer the almond-date mixture into the pan and press it firmly and evenly to create the base layer. Place it in the refrigerator while you prepare the caramel layer.

Step 3: Blend the Caramel Drain the soaked Medjool dates and add them to a high-powered blender along with the almond butter, melted coconut oil, pure maple syrup, vanilla extract, and a pinch of sea salt. Blend until you achieve a creamy, caramel-like consistency. You may need to scrape down the sides and add a bit of water (a tablespoon at a time) to reach the desired texture.

Step 4: Layer the Caramel Remove the pan from the refrigerator and spread the caramel layer evenly over the almond-date base.

Step 5: Prepare the Apple Topping Toss the thinly sliced apples with lemon juice to prevent browning. Arrange the apple slices on top of the caramel layer. Sprinkle ground cinnamon evenly over the apples for that classic apple pie flavor.

Step 6: Chill and Slice Return the pan to the refrigerator and let the bars chill for at least 2 hours or until they firm up nicely. Once set, remove the bars from the pan using the parchment paper and slice them into squares.

Step 7: Enjoy! Indulge in these Raw Vegan Caramel Apple Bars as a guilt-free treat that captures the essence of autumn. Share them with friends and family, and celebrate the flavors of the season without compromising your health.