• 2 cups strawberries, chopped
  • 2 tbsp lemon juice
  • 5 tbsp maple syrup, divided
  • 1 tbsp ground flax seed
  • 1 tbsp arrowroot starch
  • 2 tsp lemon zest, divided
  • 2 ¼ cups almond flour, divided
  • 4 tbsp coconut flour
  • ¼ tsp sea salt
  • 4 tbsp coconut oil, divided
  • 1 cup pecans
  1. Mix the chopped strawberries with the lemon juice, 1 tablespoon of the maple syrup, ground flax, arrowroot starch, and 1 teaspoon of the lemon zest.
  2. Transfer the mixture to a saucepan and set over medium heat until it starts to bubble, about 3 minutes. Let it bubble another 1-2 minutes, then lower the heat to low. Mash the strawberries with a wooden spoon and cook for another 2 minutes. Remove from the heat and let it cool completely before transferring the mixture to a bowl. Chill in the fridge for about 30 minutes.
  3. Preheat the oven to 350°F and line an 8x8 pan with parchment paper. Set aside.
  4. To make the crust, pulse 2 cups of the almond flour, the coconut flour, sea salt, 3 tablespoons of the coconut oil and 3 tablespoons of the maple syrup in a food processor until doughy. Using your hands press the dough into the prepared pan evenly. Bake for 15 minutes, then let it cool and leave the oven on.
  5. To make the crumbly topping, combine the remaining ¼ cup of almond flour, pecans, the remaining 1 tablespoon of maple syrup, the remaining 1 tablespoon of coconut oil and the remaining 1 teaspoon of lemon zest in a food processor. Pulse until crumbly.
  6. After the crust has completely cooled, spread the strawberry filling evenly over the crust, then top evenly with the crumb mixture. Bake for 20 minutes, or until golden brown.
  7. Let the bars cool completely before slicing into 12 equal squares. Enjoy!