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+ servings

PALEO STRAWBERRY TAHINI CHOCOLATE CHIP BLONDIES

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 Squares
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Ingredients

  • 1 cup gluten free flour (I used Bobs Red Mill 1:1 gluten free baking flour)
  • 1 cup fresh organic strawberries, chopped
  • 3/4 cup dairy free chocolate (I used Enjoy Life Foods)
  • 1 tsp vanilla
  • 1/2 cup tahini (OR nut butter of choice!)
  • 1/2 cup coconut sugar (OR maple syrup)
  • 1 egg (OR flax egg)
  • 3 tbsp butter, melted (OR coconut oil or avocado oil, I recommend butter!)
  • pinch of salt

Instructions

  • Preheat oven to 350. 
  • Line an 8x8 or square baking dish with parchment paper and set aside. 
  • In a medium bowl, use a hand mixer to blend the tahini, vanilla, coconut sugar, and butter. 
  • Once fully incorporated, the add the flour and salt. 
  • Once that’s mixed in, fold in the chocolate chips and strawberries. The dough should be super thick! 
  • Pour contents into the baking dish and use a spatula to press contents down evenly. 
  • Bake for 35-40 minutes, or until a toothpick comes out clean. 
  • Remove from oven and let cool before slicing into 12 squares!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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