Almond butter blondies with fresh strawberries make for an amazing paleo-friendly treat! All you need is a few basic pantry ingredients to make these healthy blondies happen.
Who here loves a good dessert bar?
I, for one, am obsessed with anything that is square in formation and quenches my sweet tooth. Toss in some chunks of chocolate and/or some fresh fruit, and forgetaboutit…I’m SOLD!
My Chocolate Chip Paleo Blondies is one of my most popular recipes to date. My friend’s 11-year-old daughter makes them regularly to share with the family.
They’re just so easy to make, and so incredibly tasty! Based on the family’s undying love for the blondie, I thought I would revisit the concept with a twist – using just almond butter and fresh strawberries.
This recipe couldn’t be any easier. The blondie “base” is just a couple of eggs, a whole lot of almond butter, coconut sugar, and some chopped strawberries for pomp and circumstance.
I like using creamy almond butter that is no-stir or easy to stir.
The kinds that have a great deal of oil separation and require pre-stirring are not ideal for this recipe if you aren’t willing to put the elbow grease into first stirring them well.
Aside from that small note, these Strawberry Almond Butter Blondies are easy as can be!
Let’s get into them, shall we?
How to Make Paleo Strawberry Almond Butter Blondies:
Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.
In a mixing bowl, stir together the eggs and almond butter. If your almond butter is hard, microwave it for 20 to 30 seconds in the microwave, or until it softens up.
Add the extracts, coconut sugar, sea salt, baking powder, and baking soda and continue stirring until well-combined. Fold in the chopped strawberries.
Transfer the blondie batter to the parchment-lined baking dish and smooth into an even layer. Top with sliced almonds and bake 30 to 40 minutes, or until the edges of the blondies are golden brown and the center is set up (mine took 35).
Turn off the oven and allow blondies to sit another 5 to 10 minutes in the warm oven.
Remove blondies from the oven and allow them to rest 30 minutes before slicing and serving.
Recipe Adaptations:
- Replace strawberries with raspberries.
- Use your favorite nut butter, such as cashew butter or walnut butter. Just be sure the nut butter is no-stir or easily stir-able.
- Add dark chocolate chips or chunks.
Enjoy these moist, delicious grain-free treats!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Paleo Strawberry Almond Butter Blondies, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Strawberry Almond Butter Blondies
Ingredients
- 2 eggs
- 1 1/2 cups unsweetened almond butter at room temperature
- 2 tsp pure vanilla extract
- 1 tsp almond extract optional
- 2/3 cup coconut sugar
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup fresh strawberries chopped
- 1/3 cup sliced almonds optional
Instructions
- Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.
- In a mixing bowl, stir together the eggs and almond butter. If your almond butter is hard, microwave it for 20 to 30 seconds in the microwave, or until it softens up.
- Add the extracts, coconut sugar, sea salt, baking powder, and baking soda and continue stirring until well-combined. Fold in the chopped strawberries.
- Transfer the blondie batter to the parchment-lined baking dish and smooth into an even layer. Top with sliced almonds and bake 30 to 40 minutes, or until the edges of the blondies are golden brown and the center is set up (mine took 35).
- Turn off the oven and allow blondies to sit another 5 to 10 minutes in the warm oven.
- Remove blondies from the oven and allow them to rest 30 minutes before slicing and serving.
Hi there!
I love your recipes and am excited to try this. I’m just wondering how these blondes hold together with no almond flour or other flour substitutes? Thanks so much!
Hi Julie,
The blondies hold together nicely due to the eggs and almond butter. They’re the same concept as flourless peanut butter cookies 😀 Hope you enjoy! xo
Hi! I am excited to try this recipe within our home. We are egg free is it possible to make this and the sheetpan pancake recipe with an egg replacer such as flax eggs? Thank you