Strawberry Balsamic Bars
4 colorSTHE WHY BEHIND THIS RECIPE
It’s peak strawberry season, and I love the combination of strawberries and balsamic so that’s how this recipe came to be. I still can’t get over the fact that nature just gives us strawberries….we are so lucky!!!
What I love about this recipe is that it feels like dessert but doesn’t leave you with a sugar crash. It’s mostly sweetened with the fruit itself and just a little raw honey (or maple syrup, coconut sugar, allulose — whatever you’ve got or prefer). You get a little protein and fiber from the almond flour and nuts, and if you want to make it even more blood sugar-friendly, you can add a scoop of vanilla protein powder to the crust.
Also, a quick tip: balsamic vinegar isn’t just delicious — it’s been shown to help blunt blood sugar spikes. The glaze I include in the recipe is amazing, but I’ve also just drizzled plain balsamic on top when I’m short on time and it still totally works.
You can easily swap the strawberries for peaches, or do a combo — strawberry-peach, strawberry-rhubarb, whatever’s in season. It’s flexible, summery, and so good. Enjoy!
Yields: 9 servings
Total time: 60 minutes
WHAT YOU NEED
Tools
8x8 baking dish + parchment paper (I also like to use little binder clips to keep the parchment paper in-tact)
3 mixing bowls (large, medium, small)
Spatula or wooden spoon
Saucepan x 2 (for filling and glaze)
INGREDIENTS
Crust:
2 cups almond flour (or GF flour of choice)
1/4 cup arrowroot starch
1/2 cup melted coconut oil, butter, or ghee
2 tbsp honey - or maple syrup, coconut sugar, allulose (use 3 tbsp of using allulose)
1 scoop vanilla protein powder (optional – if using, add 1 extra tbsp oil)
1 tsp ground ginger
1/2 tsp cardamom
1/4 tsp baking powder
1/4 tsp kosher salt
Filling:
3 cups strawberries, quartered
1 tbsp arrowroot starch
2 tbsp balsamic vinegar
1 tbsp honey or your sweetener of choice
1 tsp vanilla extract
Pinch of salt (about 1/4 tsp)
Crumble Topping:
1 cup chopped pecans or walnuts
3 tbsp almond flour
2 tbsp melted coconut oil or butter
1/4 tsp kosher salt
Optional: 1 tsp maple syrup, honey, or sweetener of choice - I don’t think it needs it but if you like things a little sweeter, add a dash here
Balsamic Glaze:
1/2 cup balsamic vinegar
2 tsp maple syrup or honey
For Serving: I recommend serving with Straus, Alecs, or Ice Cream for Bears, but you can use any ice cream, or a dairy-free coconut ice cream! Cocojune coconut yogurt would also be divine here!
HOW TO DO IT
Preheat & prep: Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.
Make the crust: In a large bowl, combine 2 cups almond flour, 1/4 cup arrowroot starch, 1/2 cup melted coconut oil (or butter or ghee), and 2 tablespoons honey. If using 1 scoop of vanilla protein powder, add it here along with 1 extra tablespoon of melted fat to maintain the right consistency. Stir in 1 teaspoon ground ginger, 1/2 teaspoon cardamom, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix until a crumbly dough forms, then press evenly into the prepared pan using your hands or the flat bottom of a glass. Bake for 12-15 minutes, until the edges are just golden, then remove and let cool slightly while you prepare the filling.
Make the strawberry filling: In a medium saucepan, add 3 cups of quartered strawberries, 1 tablespoon arrowroot starch, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon vanilla extract, and a pinch of salt. Cook over medium-low heat for 5 to 7 minutes, stirring often and gently mashing the strawberries with the back of a spoon. The mixture should start to thicken slightly as the berries break down. Remove from heat and let cool for a few minutes.
Make the crumble topping: In a medium bowl, mix 1 cup chopped pecans or walnuts (or both!), 3 tablespoons almond flour, 2 tablespoons melted coconut oil or butter, and 1/4 teaspoon kosher salt. If you prefer a sweeter crumble, feel free to add 1 teaspoon of maple syrup, honey, or your favorite sweetener. Stir until everything is well coated.
Assemble & bake: Spread the strawberry filling evenly over the parbaked crust. Sprinkle crumble topping over the fruit. Bake at 350°F for 17–22 minutes, until the topping is golden and the filling is bubbling. Start checking at 17 minutes (every oven is different, it’s annoying!).
Make balsamic glaze while the rest bakes: While the bars are baking, make the balsamic glaze. In a small saucepan, combine 1/2 cup balsamic vinegar and 2 teaspoons honey. Bring to a gentle simmer over medium-low heat—look for small, consistent bubbles, not a vigorous boil. Let the mixture reduce slowly for 15 to 25 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remember, it will continue to thicken as it cools!!
Finish & serve: Let the bars cool slightly the pan before adding the glaze — this helps everything set properly. Once mostly cooled, drizzle about half of the balsamic glaze over the top. Cut into 9 squares and serve with a scoop of ice cream, coconut cream, or coconut yogurt and the remaining glaze drizzled on top. Store in the fridge for 3–4 days or freeze for up to 1 month!
SWAPS, TIPS & TRICKS
Swaps:Fruit swaps: Swap strawberries for peaches, blackberries, raspberries, blueberries, or a mix — just keep the total amount at about 3 cups. Peaches pair beautifully with balsamic — just peel if you prefer a smoother texture!
Crust options: Use gluten-free 1:1 baking flour or your flour of choice instead of almond flour for a nut-free option. For a crunchier base, you can also sub half the almond flour with finely chopped nuts or unsweetened shredded coconut!
Sweeteners: Use honey, maple syrup, or coconut sugar interchangeably. Adjust to taste — this recipe leans lightly sweet because I don’t think it needs much sweetener! If you are using allulose, note that it’s less sweet than honey or maple syrup (about 70% as sweet), so you may want to increase the amount slightly to match the sweetness level. For example, instead of 1 tbsp of honey, you’d use 1 1/2 tbsp of allulose.
Tips:Protein boost: Add 1 scoop of vanilla protein powder to the crust for extra staying power. Just remember to add an extra tablespoon of melted fat (oil, butter, or ghee) to keep the texture right so it does not get crumbly!
Balsamic glaze tips:
Use a wide pan to reduce the vinegar faster.
Simmer gently — balsamic that boils too hard can burn and turn bitter.
If you're short on time, use a store-bought balsamic glaze — just check the ingredients for added sugar or gums.
You can also just use some regular balsamic vinegar to put over the ice cream at the top if you want it a little more vinegar-y! I’ve done this a few times when I’ve run out of glaze!
Serving ideas: Top with vanilla ice cream, whipped cream, coconut yogurt, or crème fraîche. Adding fresh herbs like basil or mint would also be fabulous!
Storage notes: Bars keep well in the fridge for 3–4 days. Freeze individually wrapped bars in an airtight container for up to a month!
Nutrition Info
Per serving, yields 9 servings
Calories: 437
Carbohydrates: 23g
Fiber: 5g
Net carbs: 17g
Protein: 7g
Fat: 36g
Sodium: 186mg
Sugar: 13g
