Strawberry Streusel Bars
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!
Ingredients
- 2 cups2 cups2 cups Almond Flour
- 2 Tbsp2 Tbsp2 Tbsp Coconut Flour
- .33 cup.33 cup.33 cup Coconut Oil, Melted. Can sub butter
- .25 cup.25 cup.25 cup Pure Maple Syrup, *
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 2 cups2 cups2 cups Frozen Strawberries
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup, *
- .5 tsp.5 tsp.5 tsp Almond Extract
- 2 Tbsp2 Tbsp2 Tbsp Arrowroot Flour, Or cornstarch / tapiaco starch
Strawberry Filling
![](https://foodsocial.io/wp-content/uploads/2021/04/Ottos-Cassava-Flour.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-coconut-oil.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/07/almond-extract.webp)
Process
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!Add a Note
My Notes:
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