Strawberry Shortcake Bars

1: Line a 8×8 baking dish with parchment paper and set aside.

2: To make the crust, add the cookies, almond flour, coconut oil, vanilla extract, sweetener, and salt to a food processor, processing until you reach a fine, sandy texture.

3: Press the cookie base into the pan, spreading it out evenly.

4: To make the strawberry crumb, add the cookies and freeze dried strawberries to a ziplock bag and crush until you reach a crumby consistency. Set aside.

5: To make the strawberry filling, add all of the ingredients to a blender and blend until completely smooth and creamy.

6: Taste and adjust to your liking (add more strawberry jam or sweetener as needed).

7: Spread the strawberry layer over the base.

8: Sprinkle the crumb topping over the strawberry layer, gently pressing it down.

9: Place the pan in the freezer for 3-4 hours or until completely firm.

10: Remove from the pan and let thaw for 10 minutes before cutting into bars and serving. Store leftovers in the freezer.