Step 1

Preheat your oven to 375° F and lightly grease a 9 x 13” baking dish with coconut oil.

Step 2

In a large bowl bowl, combine the strawberries, lemon juice, tapioca and sugar and stir to coat the strawberries. Transfer to the prepared baking dish and set aside.

Step 3

In a separate bowl, combine the almond flour, tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.

Step 4

Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the strawberry layer. Bake in the preheated oven for 30-35 minutes or until the strawberries are bubbly and topping is golden brown.

Step 5

Allow to cool for at least 15-20 minutes in the dish, and serve warm, topped with coconut vanilla ice cream if desired. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!