Coconut Butter Blondies with Coconut Buttercream Frosting

We have been pondering the idea of making brownies/blondies for a while now. I had researched a few recipes, and came up with some ideas/substitutions for making these gooey treats more primal. One idea I had in particular was to use coconut butter for the base of the recipe. Bill and I love baking with coconut flour, and I knew for a blondie or brownie recipe, we would want something with more moisture.

Bill and I are both lovers of coconut. Coconut oil, coconut butter, coconut milk, coconut flour, and unsweetened shredded coconut are cooking staples in our home. We make sure to always have those items stocked in our pantry. For this recipe, we used everything we just mentioned except coconut flour. After doing some research online, I was able to throw together a recipe for Primal Blondies using the very tasty Artisana Coconut Butter, and a quick and simple buttercream frosting using palm shortening and coconut milk. We wanted to make this dish as primal as possible. Our goal was to create sweet, delicious blondies with out adding raw honey, maple syrup, yacon syrup, or agave nectar to the recipe. Our attempt was a success! This dessert is only sweetened with dates and a tiny bit of liquid stevia extract!

For those of you new to the wonders of coconut products, here is some information on the different coconut products we used in this recipe.

1. Coconut oil- This oil is a fantastic source of saturated fat, it is so high in saturated fat that it is solid at room temperature. Now, before you start to panic, we would like to add that as long as your carbohydrates are coming from colorful fruits and vegetables (and not grains), then this is an ideal fat for daily cooking. Coconut oil is a great substitution for butter in baked goods, and is our preferred healthy oil to use for sauteeing. Try using this to cook your eggs one morning, and your taste buds will thank you!

2. Coconut Butter- This stuff is amazing! It’s everything you love about coconut oil, but with the raw flesh of the coconut mixed in, giving it more of a sweet flavor, and having the consistency of a nut butter. Use it in baking, add a spoonful into a morning protein smoothie, drizzle some over berries, or spread onto a banana or apple slices. We will admit, our favorite way to eat coconut butter is to grab a spoon and take a bite straight from the jar! Coconut butter, like coconut oil, is solid at room temperature (high saturated fat, remember), and when you purchase it, you will see the oil settles at the top of the jar (similar to a regular organic nut butter, oil separation is natural!). Before consuming it, you’ll want to heat the butter and stir the oils into the meat. The best way is to put the coconut butter in the microwave for 30 seconds, carefully stir with a knife, and then microwave for another 30 seconds and continue to stir until all the creamy coconut is evenly distributed.

3. Coconut Milk- Not the same as coconut water, this has more of the consistency of heavy cream. Great for cooking Thai dishes, adding to baked goods, smoothies, coffee, or even making your own fudge pops (coconut milk and unsweetened chocolate almond breeze, yum!). Or if you really want to challenge your ‘primal iron chef skills’, you can attempt making your very own coconut milk ice cream. Get creative with this stuff!

4. Unsweetened Shredded Coconut- Shredded coconut has most of the moisture removed, which creates a light, dry texture. You’ll find this product in the baking section of most organic grocery stores. Do not confuse this with the sweetened shredded coconut you find at conventional grocery stores in the baking section, it very clearly says ‘unsweetened’ on the package. Shredded coconut adds great texture to baked goods or frosting, while enhancing a little more of that wonderful tropical coconut flavor.

Okay, on to the recipe!

For the Blondies


  • 1 cup Artisana Coconut Butter
  • 3 omega 3 eggs
  • 6 Medjool dates
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp all natural vanilla extract
  • 3 drops liquid stevia extract
  • 1/2 cup chopped walnuts

For the date mixture:

  • 6 Medjool dates, pitted
  • 1/2 tsp all natural vanilla extract
  • 1 tablespoon coconut oil


  1. Preheat oven to 325.
  2. In a medium sized mixing bowl, blend eggs, vanilla extract, salt, and baking soda together with a hand mixer.
  3. Add in one cup coconut butter and mix batter with a spatula until creamy.
  4. Add in date mixture (*see below).

  5. Add in three drops of liquid stevia (we prefer the whole foods brand).
  6. While stirring the batter, add in the chopped walnuts and continue to mix until evenly distributed.
  7. Lightly grease a 9×9 pyrex baking dish with coconut oil.
  8. Pour batter into baking dish and bake at 325 for 20-25 minutes, test center with a tooth pick.

*To prepare the dates for the batter:

  1. Cut dates in half and remove the pit.
  2. Place in a microwave safe bowl, and add 3 tablespoons water.
  3. Microwave for 3o seconds and mash with a fork.
  4. Add 1/2 tsp vanilla extract, and 1 tablespoon coconut oil, and continue to mash with a fork.
  5. Add 1 more tablespoon of water and microwave for another 30 seconds and stir.
*The inspiration to sweeten our Blondies with dates came from making a delicious recipe for Coconut Carrot Pecan Muffins.

For the Coconut Buttercream Frosting


  • 1 cup organic palm shortening.
  • 1 1/2 tsp all natural vanilla extract.
  • 3 tablespoons coconut milk.
  • 1 dropper full of liquid stevia.
  • 1/4 cup shredded coconut.


  1. With a hand mixer, blend the palm shortening until light and fluffy.
  2. Add in the vanilla extract, liquid stevia, coconut milk, and continue to blend.
  3. Once all is evenly distributed, lightly mix in the shredded coconut with a spatula.

Use this frosting immediately, or refrigerate for up to a week. Before spreading the frosting, allow it to soften at room temperature.

For the eats:

  1. Allow the blondies to cool before frosting.
  2. Once frosted, cut into squares.
  3. Enjoy!

These blondies are a simple primal dessert recipe. Only sweetened with dates and stevia extract, they are a perfect option for a dessert that you don’t have to feel too guilty about. Even though this recipe calls for a lot of coconut products, the flavor of coconut in the finished product was actually very mild. Like any dessert, this is still something to have in moderation. It is a great option for satisfying your sweet tooth, but should not be a daily indulgence. Keep sticking to those healthy fats, protein, and colorful fruits and vegetables! We highly recommend this recipe. It was a first for us, neither Bill nor I have ever had blondies, and these were a mouth watering success. Give these a shot, and as always – enjoy!

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    1. October 8, 2010

      oh my!!! speechless;-)

    2. October 9, 2010

      WOW, you're so creative!! BTW: Do you put the jar of Coconut Butter in the micro?? Or do you scoop some into a bowl then microwave??

    3. October 9, 2010


      @Trixie- you want to heat the coconut butter in the jar. it will be solid at room temp, so you wont be able to remove it from the jar. it can be a little tricky mixing the coconut butter for the first time. you want to make sure not to heat it too much or it will burn. best to follow the directions we posted above. try to be patient, it can be frustrating because you have to stir it very slowly at first. the oils at the top will be liquid, and the rest of the coconut butter will still be solid. i found that another way to help it start to mix is to just continue to stick your knife all the way into the jar to create some space for the oils to travel down into the rest of the butter. if you aren't careful, the oils will spill over the top.

      good luck!

    4. October 9, 2010

      Okay,thanx!! I'll try your trick:)

    5. February 13, 2011

      yummm, do you think i could substitute coconut oil for the palm (in the frosting recipe)? have you every tried that?
      i would love to make this tomorrow to ice the beautiful chocolate cake that I make from your blog.

    6. February 13, 2011

      Hey Kathryn,

      We haven't tried using coconut oil in a frosting. There are a few recipes on the internet that you can give a try, but we haven't done one yet.

    7. March 13, 2011

      Love this! I have discovered on my Primal/Paleo food creations I don't tolerate chocolate very much. This looks fabulous and I love that the sweetness comes from stevia. I can't wait to try this! Thanks for sharing, fellow Pittsburgher!

    8. March 14, 2011

      I absolutely love this recipe, I changed it up a bit and can't wait to make it again! Thank you


    9. March 14, 2011

      Just came across this site from "heal, balance, live" Looks like a yummy recipe-but I'm having a hard time locating the palm shortening here in Australia-do you have any replacement recommendations? Cheers!

    10. April 21, 2011

      i have been thinking about these for a while now, and wondering what the texture is like? i have never sweetened with just dates, and wonder if they render the recipe as sticky, or still cakey.
      they look awesome!

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