Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.

Add 1 egg and pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.

When ready to bake, preheat oven to 375°F.

In a medium bowl, stir together the strawberries, maple syrup, vanilla extract, and tapioca flour. Toss until coated. Add in the chocolate chunks, reserving some to put on top.

Roll the dough out between two pieces of parchment paper into a circle, about 10” across. You want it thick enough to be able to hold the filling and fold up the sides.

Place the filling in the middle of the circle leaving about 2 inches around the edge empty. Top with remaining chocolate chunks on top.

Gently fold the sides up, creasing the dough together with your fingers as you go. I used the parchment to help fold up the dough so it didn’t break.

Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Let dry for two minutes, and brush one more time.

Transfer the parchment with the galette to the baking sheet and bake for 30 minutes until the edges are golden brown.

Remove from the oven and let cool for 10 minutes before slicing and serving.