Almond Butter & Jelly Cookie Bars {Paleo & Vegan}

Fixings 

for the treat outside layer and disintegrate top 

• 3/4 glass almond butter** Naturally More or other smooth drippy almond spread 
• 3 tbsp unadulterated maple syrup 
• 3 tbsp coconut oil softened and cooled 
• 1 tsp vanilla concentrate 
• 1 glass whitened almond flour
• 1/4 glass coconut flour 
• 1/4 tsp heating pop 
• 1/8 tsp salt and tbsp additional tbsp maple in case you're utilizing unsweetened/unsalted almond butter** 
• For the Jelly* - 
• 3 glass strawberries solidified or new 
• 1/2 glass unadulterated maple syrup 
• Topping - 2-3 additional tbsp almond margarine 

Guidelines 

to make the jam 

1. Place strawberries and maple syrup in a pot over medium warmth and heat to the point of boiling, mixing infrequently to maintain a strategic distance from the syrup from consuming. Lower the warmth to a stew and cook 20-30 more minutes, mixing and scratching every so often to anticipate consuming. Enable the jam to cool and thicken in the fridge while you set up the outside layer/topping.
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Full Recipes www.paleorunningmomma.com