Add the diced strawberries to a small sauce pan over medium heat along with the monk fruit, lemon juice, & lemon zest. Allow the mixture to come to a low boil and cook stirring occasionally until the liquid has been cooked out of the strawberries (about 5-10 minutes). It should turn a vibrant red color.
Stir in your tapioca starch and remove from heat. The filling should thicken significantly. Set aside.
Preheat your oven to 350°F. Line a 9×9 or 8x8 glass square baking dish with parchment paper.
In a mixing bowl, whisk the almond flour, tapioca flour, baking soda and sea salt.
Add the Greek yogurt & coconut oil and mix until you have a crumble like texture. Add the maple syrup & mix until a thick dough forms.
Set aside 1/2 dough for the topping and press the remaining dough into an even layer in your lined baking dish. Bake for 10 minutes.
After baking the crust, remove from the oven and spread your strawberry filling on top in an even layer.
Use your hands to sprinkle the remaining dough you set aside across the top of the strawberry layer. It doesn't have to be perfect!
Place the bars in the oven and bake for 20-25 minutes, or until the top is slightly golden in color. Allow the bars to cool completely before slicing or they will fall apart!
Servings 12
Serving Size 1 bar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.