Strawberry Crumble Bars (Gluten Free, Paleo + Vegan)

These Strawberry Crumble Bars have an irresistible crust and crumble topping that's full of texture - no oats necessary! These fruity bars are gluten-free, paleo, and vegan.

Strawberry Crumble Bars (Gluten Free, Paleo + Vegan)

These strawberry bars have a buttery almond flour crumble for both the crust and topping, a jammy fresh strawberry filling, and zero oats or gluten. Ready in 45 minutes and naturally paleo, vegan, and refined sugar-free. The ultimate summer strawberry dessert.

Course Dessert

Prep Time 10

Cook Time 35

Total Time 45

Servings bars

Author Rachel Conners

Ingredients

For the crust

¾ cup (69g) almond flour
¾ cup coconut flour
¾ cup flaked coconut roughly chopped into smaller bits
⅓ cup (110g) maple syrup
2 tablespoons (28g) almond butter or nut/seed butter of choice
½ cup (100g) coconut oil softened (use refined coconut oil to minimize coconut flavor)

For the filling

3 cups diced strawberries
1 tablespoon maple syrup
1 tablespoon tapioca flour

Instructions

Preheat the oven to 350ºF. Line an 8x8” square baking pan with parchment paper and lightly grease with coconut oil. I recommend a metal pan to help the bottom crisp up!
In a medium mixing bowl, stir together the diced strawberries, maple syrup and tapioca flour and mash up a bit to break up the strawberries. Set aside.
3 cups diced strawberries, 1 tablespoon maple syrup, 1 tablespoon tapioca flour
In a clean mixing bowl, combine the almond flour, coconut flour, flaked coconut, maple syrup, almond butter, and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan.
¾ cup (69g) almond flour, ¾ cup coconut flour, ¾ cup flaked coconut, ⅓ cup (110g) maple syrup, 2 tablespoons (28g) almond butter, ½ cup (100g) coconut oil
Top the crust with the fruit, and then crumble the remaining crumble topping on top.
Bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Let cool completely in the refrigerator before slicing and serving.

Notes

Make ahead: These bars are actually better the next day once they've had time to fully set. Bake them the day before and refrigerate overnight for the cleanest slices and best texture.

Refrigerator: Store in an airtight container in the fridge for up to five days.

Freezer: These freeze beautifully for up to three months. Layer bars between pieces of parchment paper in a freezer-safe container. Thaw in the fridge overnight, or eat straight from the freezer on a hot day -- highly recommended.