Place strawberries and maple syrup in a saucepan over medium heat and bring to a boil, stirring occasionally to avoid the syrup from burning. Lower the heat to a simmer and cook for 20-30 more minutes, stirring and scraping occasionally to prevent burning. Allow the jelly to cool and thicken in the refrigerator while you prepare the crust/topping.

Preheat your oven to 350 degrees and line an 8x8" metal baking pan with parchment paper.

Whisk together the almond butter, 3 tbsp maple syrup, vanilla, coconut oil until smooth. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms

Press 3/4 of the dough into the prepared baking dish lined with parchment paper. Bake at 350 degrees for 7-8 minutes, then remove from the oven.

Spread 1 cup of the jelly* over the partially baked crust starting in the middle and working your way out. crumble the remaining chilled dough over the top evenly.

Drizzle 2-3 more Tbsp of almond butter over the top as desired, then bake in the preheated oven for 25 more minutes until the center is bubbling and the top is turning light brown.

Allow to cool completely before cutting into squares - you can hill in the fridge to speed up the cooling time - the longer the bars are left to cool the easier they will be to cut into neat squares. Store leftovers covered in the refrigerator for up to one week. Enjoy!