2 cups almond flour
2 tbsp flaxseed meal
3 tbsp coconut oil, melted
1 tsp vanilla extract
1/2 tsp salt
4 cups fresh strawberries, hulled (berry layer)
1/2 cup maple syrup (berry layer)
1 cup almonds (topping)
1/3 cup unsweetened coconut (topping)
2 tbsp coconut oil, melted (topping)
1 tbsp honey (topping)
dash of vanilla extract (topping)
pinch of salt (topping)
sliced almonds, for sprinkling
1. Place the strawberries and maple syrup into a small saucepan over mediumlow heat. Bring to a simmer and cook until thickened, about 10-12 minutes. Transfer to a glass bowl and place in the refrigerator to chill.
2. Preheat the oven to 350 degrees F. Prepare an 8x8-inch baking pan with parchment paper. Place all of the ingredients for the bottom layer into a food processor and pulse to form a ground dough. Add a few drops of water if necessary to make the dough stick together. Press the dough into an even layer in the baking sheet. Bake for 10 minutes. Remove the crust from the oven and allow to cool.
3. To make the topping, place the almonds into the food processor and pulse to coarsely chop. Add in the remaining crumble topping ingredients and pulse until just combined.
4. Spread the chilled strawberry filling over the baked crust in the baking pan. Distribute the crumble topping over the strawberry filling and sprinkle with sliced almonds. Bake for an additional 10-12 minutes until the top is lightly golden. Allow to cool completely before cutting into bars.