White Chocolate Double Strawberry Blondies

These White Chocolate Double Strawberry Blondies are a fun way to elevate the classic blondie while being gluten-free, naturally sweetened, and dairy-free friendly.

I wanted to squeeze in one late summer recipe before moving on to fall recipes so I thought these white chocolate double strawberry blondies would be the perfect finisher! 

When I was in Las Vegas last month for a personal training conference, I so happily indulged in a strawberry shortcake milkshake in between sessions! It was truly amazing! Layers of ice cream, strawberry drizzle, and garnished with an entire slice of strawberry cake and a classic strawberry shortcake ice cream bar - the inner child in me was truly content! 

So, in like fashion, I had to create a healthier version that didn’t cause a major sugar crash in the middle of the day! Lol Almost felt like a hangover! 

And I know what you might be thinking…how is a strawberry shortcake milkshake anything like a blondie? And you are totally right - there is no comparison, haha. 

I don’t think it’s practical to recreate a layered milkshake - no matter how “healthy” I can make it, it would still be pretty dense! So to slim it down - this blondie contains two types of strawberries: fresh and freeze dried with white chocolate that cuts into the tartness of the strawberries all while salivating for more as I love pairing lemon with strawberries to provide a bright note at the end. 

Bonus - Breaking freeze dried strawberries down to powder form creates the natural pink color in the blondie batter!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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These White Chocolate Double Strawberry Blondies are a fun way to elevate the classic blondie while being gluten-free, naturally sweetened, and dairy-free friendly.

prep time: 10 min | Cook Time: 25 min | Servings: 8

Ingredients 

• 1 cup oat flour

• ½ cup GF baking flour

• ⅓ cup pure maple syrup

• ¼ cup drippy natural peanut butter

• ¼ cup plant based or regular milk

• 1 egg

• 2 tsp vanilla extract

• ½ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

• 2-4 Tbsp freeze dried strawberries (creates the pink color in batter)

• ½ cup white chocolate chips

• ½ cup sliced fresh strawberries

• Juice of ½ lemon + zest

Optional garnish

Additional freeze dried strawberries

Directions

1. Preheat the oven to 350 degrees and line an 8x8 inch baking pan with parchment paper. *Tip - leave some of the paper hanging over the edges for easy removal. 

2. In a food processor, pulse 2-4+ Tbsp freeze dried strawberries until you get a powder like consistency. 

3. In a bowl, whisk the dry ingredients (flours, baking soda and powder, salt, freeze dried strawberry powder). 

4. In a separate bowl, whisk the wet ingredients (maple syrup, peanut butter, milk, egg, vanilla extract, juice of ½ lemon and zest). 

5. Stir the wet mixture into the dry mixture until well combined. 

6. Fold in the white chocolate chips and strawberries until everything is combined - do not overmix! I stop as soon as I no longer see flour chunks in the batter. The batter should be a thick consistency. 

7. Pour the batter into the prepared pan, smoothing out the top in an even layer. 

8. Bake for 20-25 minutes, or until the edges are golden brown and the center is set and lightly golden. Resist the urge to overbake! *Hence, what makes a blondie a gooey blondie! 

9. Remove from the oven and allow to cool in the pan before slicing into squares. 

Notes

• The more freeze dried strawberry powder you use, the more your batter will be pink! Just make sure that the batter doesn’t become too dry so may have to add 1 Tbsp of milk for desired batter consistency. 

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SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR THIS RECIPE!

Lemon and Coconut Energy Balls

Filled with fiber, plant-based protein, and healthy fats, these are the perfect choice when you need a little pick-me-up snack! They are great to make as a “911 snack” as it only takes 5 minutes to make and uses only 6 ingredients!

I have to be honest - life can be hard and stressful for me at times.

I juggle school, work, this food blog, and my personal life all while searching for grad schools. In everything I do, I strive to be intentional in every moment and hour in my life.For example, if I take a class and pass by the skin of my teeth then what have I gained from the experience? With every new practice, patience and persistence are tested as we don’t always get it right the first time. In the midst of the busy times, I have to continuously remind myself that this is only temporary and that I should be proud of myself for getting this far.

As easy as it sounds to be intentional, you need the energy and willpower to actually do it! That’s why I lean on to these amazing lemon and coconut energy balls. Lemon and coconut is an excellent pairing as they are both sweet and refreshing. This flavor-packed combination is great with the caramel undertones of pitted dates; the creamy texture provided by cashews and almonds is also a big plus!

Cashews, almonds, and dates are magnesium-rich foods that actually boost energy and prevent inflammation. Magnesium is key in creating energy by activating ATP; (adenosine triphosphate) which is an energy carrying molecule found in the cells of your body. Ultimately, when you have an adequate amount of magnesium in your system, your body is primed to function at its peak.

Not only are these lemon and coconut energy balls great for providing energy and preventing inflammation, they’re nutrient and calorically dense. Filled with fiber, plant-based protein, and healthy fats, these are the perfect choice when you need a little pick-me-up snack! They are great to make as a “911 snack” as it only takes 5 minutes to make and uses only 6 ingredients! I recommend making a couple of batches so that you can store half in the fridge for immediate use throughout the week and the other half in the freezer for a later time.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

Filled with fiber, plant-based protein, and healthy fats, these are the perfect choice when you need a little pick-me-up snack! They are great to make as a “911 snack” as it only takes 5 minutes to make and uses only 6 ingredients!

INGREDIENTS

• 1 cup raw cashews

• 1 cup raw almonds

• 1/2 cup coconut flakes

• 1 Tbsp melted coconut oil

• 8 pitted dates

• half one lemon *plus more for preference

• Zest of one whole lemon *plus more for garnish

• Dash pink Himalayan salt

DIRECTIONS

1. Soak dates in warm filtered water for at least 10 minutes

2. After dates have properly soaked, remove dates and set date water aside.

3. Blend all ingredients in a high-speed processor until desired texture. If the consistency seems dry, add a little bit of the reserved date water.

4. Scoop out about 1 tablespoon of the mixture, and form into balls.

5. Roll into your favorite toppings! I like to use lemon zest and coconut flakes.

NOTES

1. These can be stored in an airtight container in the fridge for up to two weeks or in the freezer for up to a month. Make large batches to store snacks ahead of time.