Peanut Butter and Jelly Bars (Vegan, Gluten-Free)

Preheat the oven to 350°F. Line a 6-inch baking dish with parchment paper to make the bars easy to lift out once cooled.
In a large bowl, stir together the peanut butter, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
Mix in the almond flour, rolled oats, and a pinch of salt. The mixture should be thick and sticky, almost like cookie dough.
Scoop about two-thirds of the dough and use your hands to press it into the bottom of the lined baking dish.
Spread the jelly (or jam of choice) over the base layer.
Break the remaining dough into pieces with your fingers and scatter it over the jelly layer to create a crumbly topping.
Bake for 30-35 minutes, or until the top is golden and lightly crisp.
Cool completely (this part is key!). Let the bars cool in the pan for 10–15 minutes, then lift them out and let them cool fully on a wire rack before slicing. This helps the jam set and keeps the bars from falling apart. For cleaner slices, pop them in the fridge for 30 minutes.