Almond Butter & Jelly Cookie Bars (Paleo & Vegan)

INGREDIENTS

3 cups

Strawberries, frozen or fresh

3/4 cup

Almond butter** (naturally more or other creamy drippy almond butter)

For the jelly

11 tbsp

Maple syrup, pure

1 cup

Almond flour

1/4 tsp

Baking soda

1/4 cup

Coconut flour

Topping

1 tsp

Vanilla extract

3 tbsp

Coconut oil

1/8 tsp

Salt and tbsp extra tbsp maple if you're using unsweetened/unsalted almond butter**