Strawberry Streusel Bars (Edit recipe)

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These gluten free, dairy free, and refined sugar free bars have a soft buttery crust, an ooey gooey sweet berry layer, and crumbly crispy layer on top! They're delicious as they are, but top with a scoop of coconut vanilla ice cream and the warm and cool contrast is everything you can dream of in a dessert!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 16

Ingredients

2 cups Almond Flour
2 Tbsp Coconut Flour
.33 cup Coconut Oil, Melted. Can sub butter
.25 cup Pure Maple Syrup, *
1 tsp Pure Vanilla Extract

Strawberry Filling

2 cups Frozen Strawberries
1 Tbsp Pure Maple Syrup, *
.5 tsp Almond Extract
2 Tbsp Arrowroot Flour, Or cornstarch / tapiaco starch

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine the base ingredients together, then spread 2/3 into an 8x8 pan lined with parchment paper
Bake at 350 for 10 min, then remove to cool
Meanwhile, heat all of your filling ingredients over stove top until thick
Pour overtop base layer, then sprinkle with remaining crumble layer
Bake an additional 20 min
Let cool, then place in the fridge to cut easier. You can cut into 9 or 16 squares. I enjoy them cold fresh out of the fridge, but are great warm and gooey, too!

Notes

if you're using fresh strawberries use 1 tbsp arrowroot starch since you're not working the juices from the thawed berries

Can sub coconut oil for butter or vegan butter or ghee Feel free to use any berries!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	97
Fat:	6 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.