2sticks non-dairy butter, room temperature (I use Earth Balance)
1cupchopped almonds, pecans or walnuts
3/4cupcoconut sugar or jaggery
3/4cupstrawberry all-fruit spread, jam or preserves
1/2cupnon-dairy chocolate chips(I use Enjoy Life)
Instructions
Preheat oven to 350 degrees. Prepare an 8 x 8 baking dish by spraying with non-stick cooking spray. I use coconut oil spray.
In the bowl of stand mixer fitted with the paddle blade, combine gluten-free flour blend, non-dairy butter, coconut sugar and nuts. Mix on low to medium-low until it is crumbly.
Measure out two cups of the crust mixture and press into the baking dish. Place the baking dish into the freezer.
Next, melt chocolate chips using either a double boiler or the microwave. I use the microwave, heating for only 30 seconds and then stirring.
Once chips are melted, remove the crust from the freezer. Gently spread melted chocolate chips over the crust. Return to freezer for 15 minutes or until chocolate is set.
When chocolate chips have set, gently spread strawberry fruit spread over the chocolate-covered crust. Spread to about 1/4" of the edge.
Sprinkle the remaining crust mixture over the top. Bake for 35 to 40 minutes.
Allow to completely cool before cutting. Not kidding here, attempting to cut before they are completely cool will result in something more like cobbler than bars. I know because I have trouble waiting on something as delicious as these bars to cool before digging in. Enjoy!