Paleo Vegan Strawberry Lemon Bars

2 Preheat the oven to 325° and line a 9x9 pan with parchment paper. 
3 Make the bars. In a large bowl, combine the almond flour, coconut flour, maple sugar, and salt. Stir well. Add in the coconut oil, lemon zest and juice, and maple syrup. Mix well until dough is formed. Gently fold in the strawberries until just mixed. Scoop into the prepared pan, spread evenly and bake for 30 minutes. Let cool before glazing. 
4 Make the glaze.  First make sure the coconut butter is smooth and creamy. If it's hard, heat it in the microwave for 30 seconds and then stir well. Combine coconut butter, strawberry, maple syrup, lemon juice, and water in a small blender and blend until smooth. Pour over cooled bars and place in the fridge to set. 
5 These are best stored covered in the fridge up to 10 days.