Strawberry Coconut Blondies
Prep time
Total time
These Strawberry Coconut Blondies are light and comforting bundles of joy that are wonderful as a snack or as dessert after a light dinner.
Recipe type: Dessert
Cuisine: American
Serves: 10 balls
  • 1 cup walnuts
  • ¾ cup roasted and unsalted macadamia nuts
  • 5 medjool dates, pitted
  • ½ cup strawberries, diced
  • 3 tbsp melted coconut oil
  • Unsweetened shredded coconut, to coat
  1. Line a baking sheet with parchment paper and set aside. Place shredded coconut in a flat plate, and set aside.
  2. Add dates to a food processor and process until a paste-like consistency is reached. Add in nuts and process until nuts have broken down. As the food processor is running, slowly pour in melted coconut oil and stop processing once mixture is well combined. Transfer mix to a bowl and fold in diced strawberries. Use the mixture to form 1 ½" in balls, and place them on the lined baking sheet.
  3. Roll balls in shredded coconut, place them back into the baking sheet and refrigerate for 2+ hours. Keep refrigerated in a tight lid container for up to 1 week.
Tools You’ll Need:
- Baking sheet
- Parchment paper
- Food Processor
- Mixing bowl
- Small bowl (a cereal bowl works great!)
- Measuring cups
- Measuring spoons

Keep refrigerated at all times.
Nutrition Information
Serving size: 1 ball -- Calories: 235 Fat: 21 g. Carbohydrates: 13 g. Protein: 3 g.
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