Ingredients
Scale
- 3 cups almond flour
- 1 egg
- 1/4 cup coconut oil (melted, at room temp)
- 1/3 cup maple syrup
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh California Giant Berry Farm strawberries, chopped
- 1/3 cup coconut sugar
- 2 teaspoons arrowroot powder
Instructions
- Preheat the oven to 375 degrees.
- Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the bars)
- In a medium bowl, stir together almond flour, egg, coconut oil, maple syrup, almond butter, vanilla and salt and mix to combine evenly.
- Pat half of the dough evenly into the bottom of the prepared pan and bake for 10 minutes then remove from the oven.
- In another bowl, stir together 1/3 cup coconut sugar and arrowroot powder. Stir in the strawberries.
- Spoon the strawberry mixture evenly over the bottom crust.
- Crumble the remaining dough over the strawberry filling layer.
- Bake in a preheated oven for 30-35 minutes, or until top is slightly golden brown.
- Cool completely before cutting into squares. I recommend refrigerating until ready to serve.