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Dreaming of Summer Strawberry Chia Bars

  • Author: Katja from the Savory Lotus
  • Yield: 16 bars 1x
  • Category: Dessert

Scale

Ingredients

FILLING:

  • 2 1/2 cups fresh strawberries, chopped into 1/2 inch pieces
  • 3 TBS pure maple syrup (like this)OR honey (I use THIS one)
  • 1 1/2 TBS chia seeds
  • 1 tsp vanilla extract

CRUST:

  • 2 cups almond flour (like this)
  • 2 TBS coconut oil, melted (like this)
  • 1 TBS water
  • 1/4 tsp celtic sea salt (I use THIS one)
  • 1 TBS vanilla extract

TOPPING:

  • 1 cup pecans (or walnuts)
  • 1/2 cup shredded coconut, unsweetened
  • 1 TBS coconut oil, melted
  • 1/4 tsp celtic sea salt
  • 1 TBS sesame seeds, raw

Instructions

  1. Preheat oven to 350′ F and line 8×8 baking pan with parchment paper

To make filling:

  1. Place chopped strawberries and sweetener into medium pot and begin to heat on medium. Once strawberries begin to sweat a bit, add chia seeds and vanilla.
  2. Bring to boil then simmer on med-low for about 15 minutes
  3. Remove from heat, pour into glass bowl, and place in freezer to cool for 30 minutes

To make crust:

  1. Place all crust ingredients into food processor and process until well incorporated and beginning to stick together. Press mixture firmly into lined pan and bake for 14 minutes on 350′. Remove from heat and let cool 20 minutes

To make topping:

  1. Place all topping ingredients, except sesame seeds, into food processor and pulse until well combined and forms a coarse texture. Add sesame seeds and pulse to combine a couple of times

To assemble bars:

  1. Pour strawberry filling over cooled crust and spread evenly. Crumble topping over the filling and LIGHTLY press it down
  2. Bake for 18-20 minutes at 350′ ( or until topping slightly beginning to brown)
  3. Cool for 10 minutes then place in fridge for AT LEAST 2 hours to set
  4. Once completely cooled and set, slice into bars

Notes

For best results, be sure that the strawberry filling is relatively cool before pouring over crust.