Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.

Combine almond flour, coconut flour, salt, vanilla extract, maple syrup, and melted coconut oil in a mixing bowl.

Press approximately 3/4 of the dough into the bottom of the baking dish to form the crust.

Bake the crust in the preheated oven for 10-12 minutes until lightly golden.

Cook strawberries, rhubarb, lemon juice, maple syrup, and a pinch of salt in a saucepan over medium heat for about 7 minutes.

Whisk tapioca starch with water, then pour into the softened fruit and cook until thickened.

Pour the fruit filling onto the baked crust, leaving a small border.

Combine chopped cashews with the remaining dough, sprinkle over fruit filling.

Bake assembled bars for an additional 20 minutes until golden brown.

Mix melted coconut butter, maple syrup, vanilla extract, and water to create the glaze.

Let the bars cool for at least 2 hours, then slice and drizzle with glaze before serving.