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Strawberry Peanut Butter Blondies Gluten-Free, Dairy-Free, Vegan Option
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings:
16
blondies
Calories:
178
kcal
Equipment
8” square baking pan
Ingredients
For the blondies
Non-stick cooking spray
½
cup
128g peanut butter
¼
cup
coconut oil
melted
⅔
cup
coconut sugar
1
large egg or flax egg to keep vegan
see notes
1½
tsp
vanilla extract
1¼
cups
blanched almond flour
1
tsp
baking soda
¼
tsp
kosher salt
1
cup
fresh strawberries
diced
For the strawberry glaze
2
strawberries
chopped
2
Tbsp
coconut butter
melted
Strawberries
for garnishing
Instructions
For the blondies
Preheat oven to 350°F. Line an 8”x8” square baking pan with parchment paper and spray with non-stick spray. Set aside.
In a bowl, whisk together the peanut butter, coconut oil, coconut sugar, egg, and vanilla extract until smooth and combined.
Stir in the almond flour, baking soda, and salt. Fold in the chopped strawberries.
Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
Cool completely; cut into 16 squares.
For the Glaze
For the glaze, mash strawberries with fork or puree in a blender or food processor until smooth.
Stir in the melted coconut butter until smooth. Drizzle over the cooled bars, and top with a strawberry slice, if desired.
Store in an airtight container in the refrigerator.
Notes
For flax egg, whisk together 1 Tbsp flax meal with 2.5 Tbsp water. Let gel for 5 to 10 minutes before using.
Nutrition
Serving:
1
2 inch square
|
Calories:
178
kcal
|
Carbohydrates:
11
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Cholesterol:
12
mg
|
Sodium:
155
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin C:
11
mg