Chocolate-Strawberry Crumble Bars (paleo, grain-free, gluten-free, dairy-free) recipe


This amazing Chocolate-Strawberry Crumble Bars (paleo, grain-free, gluten-free, dairy-free) recipe is fantastic.  I really wanted to take these with me and share them with my coworkers, but my husband and I and a couple of friends ended up eating almost the entire pan right out of the oven. These bar are so good we could not help ourselves. I hope you like it.


Ingredients
  • 2¼ cups almond flour
  • 6 tablespoons flaxseed meal
  • ⅔ cups arrowroot powder
  • ½ cup raw coconut palm sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons coconut oil, melted
  • 3 tablespoons coconut milk, full fat
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips
  • fresh strawberries, sliced
  • 1 tablespoon fresh lemon juice
  • handfull sliced almonds


Instructions
  • in a large bowl mix together the almond flour, flaxseed meal, arrowroot powder, coconut sugar, baking soda and salt
  • in a separate bowl, whisk together the coconut oil, coconut milk and vanilla extract
  • using your hands, mix wet and dry ingredients together gently to form the dough. I like using gloves for this process. Do not over mix.
  • reserve ½ cup of dough and press the remaining evenly across the bottom of an 8×8-inch baking ban lined with parchment paper
  • sprinkle chocolate chips on top of the crust
  • cover chocolate chips with sliced strawberries, then drizzle with lemon juice (see photo below)
  • make the crumble topping by mixing with your hands the sliced almonds with the reserved ½ cup dough. Scatter crumbs evenly over the strawberries.
  • bake at 350°F for 18 minutes, then lower heat to 325°F and bake for another 10 minutes until lightly golden set pan over a wire rack to cool, then cut into squares.