Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper. In a bowl, combine the almond flour, coconut flour, salt, vanilla, maple syrup, and melted coconut oil, stirring until the mixture resembles wet sand with small clumps. Press three-quarters of this mixture firmly into the bottom of your prepared pan in an even layer, then place it in the oven to pre-bake for 10-12 minutes until lightly golden. While the crust bakes, you'll have time to prepare the fruit filling.

In a saucepan over medium-high heat, combine the hulled and chopped strawberries, sliced rhubarb, lemon juice, maple syrup, and salt. Cook for about 7 minutes, stirring occasionally, until the fruit begins to break down and release its juices. In a small bowl, mix the tapioca starch with 1 tablespoon of water until smooth, then stir this slurry into the fruit. Continue cooking for another 1-2 minutes until the mixture thickens slightly—the tapioca starch will create a glossy, clear filling rather than a cloudy one. Remove from heat and set aside; I prefer tapioca starch here because it keeps the filling transparent so you can see those beautiful berry colors through the topping.

Take the pre-baked crust out of the oven and let it cool for just 1 minute. In a small bowl, mix the reserved crust dough (the remaining one-quarter from Step 1) with the roughly chopped cashews until evenly distributed. Spread the cooked strawberry-rhubarb filling from Step 2 over the warm crust in an even layer, then crumble and sprinkle the cashew-dough mixture over the top, gently pressing it down so it holds together in rustic clumps rather than forming a solid layer. This creates nice texture contrast with crunchy bits throughout.

Return the assembled bars to the oven and bake for about 20 minutes, until the cashew topping is lightly golden and the fruit filling is bubbling slightly at the edges. Remove from the oven and let cool to room temperature before glazing—this prevents the glaze from melting off and allows the filling to set slightly, making the bars easier to cut.

While the bars cool, prepare the glaze by combining the coconut butter, maple syrup, vanilla, and slightly warmed water in a small bowl, whisking until completely smooth and pourable. If it seems too thick, add a tiny bit more warm water, a teaspoon at a time. Once the bars have cooled to room temperature, drizzle the glaze evenly over the top in a decorative pattern or spread it gently across the surface. Let the glaze set for 10-15 minutes before cutting into squares and serving—I find that using Artisana Organics coconut butter gives a noticeably smoother, more luxurious glaze without grittiness.