In a blender or food processor, add the walnuts, maple syrup and salt to taste. Grind for about 3-4 minutes, until the mixture is well blended and paste-like, scraping down the sides as needed.

Slowly add in the oil and continue to blend for about 5 minutes, until the mixture is smooth and cohesive.

Makes ¾ cup walnut butter. Recipe uses ½ cup. Reserve remaining walnut butter and store in an airtight container in the fridge.

Preheat oven to 350 F. Line an 8 x 4 loaf pan with parchment paper.

In a food processor or blender, combine all ingredients for the crust. Grind until oats and walnuts are finely chopped and mixture is smooth and cohesive.

Use a spoon to add crust to greased pan. Using your hands, flatten and even out the crust. Bake in the preheated oven for 20 minutes, until the sides are lightly browned.

While crust is in the oven, prepare the jelly layer. Add jelly, frozen strawberries and coconut oil to a pan over medium heat. As it cooks, use a wooden spoon to gently mash frozen strawberries. Cook for about 5-8 minutes, stirring occasionally. Remove from heat.

Place 1/3 cup chopped walnuts on a baking sheet and add to preheated oven. Toast for 10 minutes, until fragrant.

Once crust is done, pour jelly layer on top. Shake pan around gently to disperse jelly in an even layer. Place in the refrigerator to cool for about 20-30 minutes.

Remove from refrigerator. Add walnut butter on top of jelly by the flattened spoonful, covering as much of the top as possible (there will be gaps where the jelly still shows through).

Sprinkle toasted chopped walnuts on top and place back in refrigerator for at least 1 hour.

Remove parchment paper from the pan and cut bars into 8 squares. Store them in the refrigerator for 3-4 days or in the freezer for up to 1 month.