Ingredients
2 1/4 cups almond flour (King Arthur recommended)
2 tbsp coconut flour
1/4 tsp salt
1 tsp vanilla
1/3 cup maple syrup
1/3 cup coconut oil (melted and cooled)
1 cup strawberries (hulled, sliced 1/4 inch)
1 cup rhubarb (sliced into 1/2 inch chunks)
1 tbsp lemon juice
3 tbsp maple syrup
1/8 tsp salt
1/4 tsp ground ginger
1 tbsp tapioca starch (Bob’s Red Mill recommended)
1/4 portion of the shortbread dough (reserved from base)
1/4 cup cashews (roughly chopped into 1/8 inch pieces)
1/4 cup coconut butter (melted smooth)
2 tbsp maple syrup
1 tsp vanilla
3 tbsp water
Instructions
1-Cut the bars: Cut the cooled bars into squares for easy grabbing.
2-Store in the fridge: Place squares in an airtight container and refrigerate for up to 5 days.
3-Freeze for later: Wrap individual pieces in parchment paper and store in a freezer‑safe container (or freeze the whole pan) for up to 3 months.
4-Thaw before serving: Move bars to the refrigerator overnight or let sit at room temperature for 30 minutes; enjoy chilled or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⚠️ Always discard rhubarb leaves because they are toxic — only use the stalks for this recipe.
💧 If using frozen rhubarb, thaw it completely and drain excess liquid, then pat dry with paper towels to prevent soggy bars.
❄️ Store bars in an airtight container in the refrigerator for up to 5 days, or freeze individual pieces wrapped in parchment for up to 3 months.
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 bar
- Calories: 175
- Sugar: 9g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg