Chocolate-Strawberry Crumble Bars

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.