Are you looking for a delicious treat to make this Valentine's Day? Look no further than these mouthwatering paleo strawberry macadamia bars! Not only are they incredibly tasty, but they also have a beautiful pink pop of color that adds a festive touch. This is our spin on a recipe by Real Food with Jessica which can be viewed here.
Paleo Strawberry Macadamia Bar Ingredients:
Shortbread Layer:
- 2 cups Bob's Red Mill Almond Flour
- 2 tbsp Now Foods Coconut Flour
- 1/4 tsp Redmond's Real Salt
- 1 tsp Simply Organic Vanilla Extract
- 1/3 cup Melted Butter
- 1/3 cup Cadia Organic Raw Honey
Strawberry Layer:
- 2 cups Strawberries, fresh or frozen
- 2 tbsp Now Foods Organic Maple Syrup
- 1/8 tsp Redmond's Real Salt
- 1 1/2 tbsp Now Foods Tapioca Flour
Crumb Layer:
- 1/4 of the Shortbread Dough
- 1/4 cup Now Foods Macadamia Nuts, chopped
Optional Glaze:
- 1/4 cup Lily's White Chocolate Baking Chips, melted
Directions:
- Preheat the oven to 350 F and place parchment paper on a 9 inch pan.
- In a bowl, combine almond flour, coconut flour, salt, vanilla extract, honey, and melted butter. Stir until blended. Press 3/4 of the shortbread dough into the pan and bake for 12 minutes or until golden on top and around the edges.
- While the shortbread is in the oven, prepare the strawberry mixture. In a saucepan add the strawberries, maple syrup, salt, and tapioca flour. Mix over medium heat until thickened and combined, around 4-6 minutes. Remove from the pan and let cool in the fridge.
- After the shortbread is baked, let it cool for 10 minutes.
- Add chopped macadamia nuts to the remaining shortbread dough and stir until thoroughly combined.
- Spread the strawberry mixture over the baked shortbread dough. Then, add the shortbread and macadamia batter on top. Bake for 20-25 minutes or until firm in the middle.
- Let cool completely before adding the optional white chocolate glaze.
- Enjoy!
