I love desserts with a nice, interesting texture. That's why I love working with crunchy, crumbly base because the end result has so much character! My choco strawberry crumble squares pair well with tea and coffee. I love making these in small batches and enjoying a square (or ten!) during the afternoons.
My choco-strawberry crumble squares are not only Paleo-friendly, they're also 100% gluten free, grain-free and dairy-free. This is the kind of dessert that I serve to skeptical guests, I love surprising them with healthy, guilt-free treats just to show them that you can stick to your diet without depriving yourself!
You will need:
Step 1: Preheat the oven to 350° Fahrenheit and line an 8 x 8-inch baking pan with parchment paper then set aside.
In a mixing bowl, combine the arrowroot powder, almond flour, coconut sugar, flaxseed meal, baking soda and salt. In a separate bowl, combine the coconut milk, vanilla extract and coconut oil, whisking by hand until well incorporated. Pour the coconut milk mix into the dry ingredients and blend well to form a dough.
Step 2: Work the dough with your hands but do not over-mix it. Divide the dough into 2, putting the first half on a parchment-lined 8 x 8-inch baking pan and pressing the sides to level it. Sprinkle the top of the crust with chocolate chips then the sliced strawberries on top of the chips (reserve a handful of strawberries for the crumble topping). Drizzle with lemon juice.
Step 3: In a separate bowl, mix the remainder of the dough with sliced almonds and work the dough with your hands. Add the remaining strawberries and mix well to distribute the fruit over the dough evenly.
Step 4: Add the crumble topping on top of the crust and stick in the oven to bake for 18 minutes at 350°. Finally, lower the temperature to 325° and then bake for another 10 minutes until golden brown. Remove the pan from the oven and leave to cool on a wire rack. Once cooled completely, cut into squares and serve.