Paleo Vegan Strawberry Pop Tart Bars

1 Preheat oven to 325° and line a 9 inch square pan with parchment paper. Set aside.
2 In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press 1/2 of the mixture into the bottom of the pan and top with the strawberry jam, spreading evenly. Top with remaining shortbread. The best way to do this is take small pieces and press flat and then lay on top, pressing the edge of each piece together as best as possible. Bake for 30-33 minutes, until golden brown around the edges.
4 Make the frosting. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Pour it over the bars and top with the sprinkles. 
5 Store covered in the fridge for up to 10 days.