Make these delicious Chocolate-Strawberry Crumble Bars when you have a a sweet tooth. They're crunchy, sweet, full of chocolate and strawberries. You will love this easy recipe! (Vegan, Gluten-fee, paleo)
If I were to pick one of my top favorite recipes, these bars would definitely be high on the list. I made these bars the day before I left for my week long boat trip, where I work as an oceanographer. 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.
So this goes as a warning, if you do decide to make these bars the next time you have a party or just a craving for dessert, be careful because they are dangerously good and will not last long!
Chocolate-Strawberry Crumble Bars
- 2 ¼ cups blanched almond flour
- 6 tablespoons golden flaxseed meal
- ⅔ cups arrowroot powder
- ½ cup unrefined coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon fine himalayan salt
- 6 tablespoons coconut oil, melted
- 3 tablespoons full fat coconut milk
- 2 teaspoons vanilla extract
- ½ cup semisweet mini chocolate chips
- fresh strawberries, sliced
- 1 tablespoon fresh lemon juice
- handful sliced almonds
- 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 8x8-inch baking pan lined with parchment paper.
- Sprinkle chocolate chips on top of the crust.
- Cover chocolate chips with sliced strawberries, then drizzle with lemon juice.
- 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 in a preheated oven to 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.