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    Chocolate Covered Strawberry Brownies

    Paleo Chocolate Covered Strawberry Brownies with Toasted Coconut

    Most folks I know are prettyyy crazy about chocolate. So, if that's you, this recipe is for you, my friend! Personally, I am head over heels for these rich and decadent Toasted Coconut & Chocolate Covered Strawberry Brownies! This recipe includes three of the world's most favorite ingredients as it's MVP's: dark chocolate, fresh strawberries and unsweetened coconut, baked all together in the most delicious, tasty, Guiltless treat! And they're beautiful, too! 

    I sprinkled a layer of unsweetened coconut on top of the Guiltless brownie batter before baking, and the coconut toasted up perfectly on top while the brownies baked below! The coconut adds a slightly sweet, toasty, and nutty flavor to balance out the fudgy brownies and ooey-gooey chocolate sauce. The fresh and sweet strawberries tie all together!

    Gluten-Free, Grain-Free, Paleo Chocolate Covered Strawberry Brownies with Toasted Coconut Recipe 


    1/2 cup Coconut Oil (measured in solid state)

    8 oz (approx 1 1/2 cups) Dark Chocolate chopped or chips (your preferred %) 

    3/4 cup Coconut Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt

    1/3 cup unsweetened coconut flakes 


    Chocolate Sauce:

    1 cup organic strawberries, thinly sliced

    1/3 cup unrefined coconut oil

    1/3 cup cocoa powder

    2 tablespoons maple syrup



    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. Spread coconut flakes out evenly over the batter. 

    8. Bake for 35 minutes, on center rack, or until coconut is toasted and golden brown, and toothpick inserted into middle of brownies comes out clean or with a few crumbs attached. 

    9. Cool completely (at least 10 minutes) on a wire rack.

    10. In a small bowl, combine coconut oil, cocoa powder and maple syrup. Whisk together until smooth.

    11. Spread strawberries out evenly over the cooled brownies. Pour sauce over brownies. 

    10. Refrigerate for 1.5 hours or until sauce hardens. 

    11. Slice into 16 small brownies and enjoy! (Store in an airtight container in the fridge for up to 2-3 days)





    Immediately after taking these photos, I scarfed down 2 or 3 of these (depends on if you count the one I shared with Hank), and I still felt great afterwards! No carb coma, sugar crash or stomach ache - at all! Pretty amazing!

    After all the training I was doing for the marathon, I took a break, only running a handful of times since Valentine's Day!  I broke my running hiatus this morning with a 4.5 mile run with a good friend and Luke's Locker running club that runs downtown, around the Capitol, over the Lamar bridge and through Town Lake. It's beautiful, and I felt AMAZING all day. I was still on a runner's high well into the afternoon. I've had so much energy and just a strong and happy state of mind. The power of exercise and endorphins is so real!! How do I ever forget that?! And during my 6am run, I was definitely looking forward to getting home and having a Guiltless brownie for breakfast! ;) 

    Oh, and one last thing, this recipe is a keeper because these brownies are as pretty as they sound! Definitely nice enough to make for a special occasion, wedding or baby shower! 


    (Chocolate Strawberry Sauce adapted from Bakerita.)