Description
With a graham cracker-style crust and a gooey tropical pineapple center topped with shredded coconut, these bars are like a piña colada in bar form! These bars are sweet and tangy with loads of Caribbean vibes. Made gluten-free and paleo-friendly!
Ingredients
For the crust
- 1/3 cup coconut oil, melted and cooled
- 3 Tbsp date nectar (can sub sweetener of choice like maple syrup or honey)
- 1 tsp molasses
- 1 tsp vanilla
- 1 Tbsp coconut sugar
- 2 cups almond flour
- 1/2 tsp baking soda
- 2 Tbsp Let's Do Organic Unsweetened Shredded Coconut, reserved
For the pineapple filling
- 1 14-oz can Native Forest Organic Crushed Pineapple, drained
- 2 Tbsp coconut sugar
- 3 Tbsp arrowroot powder
Instructions
- Preheat oven to 350 F. In a bowl, mix together the coconut oil, date nectar, molasses, vanilla, and coconut sugar until well combined. Fold in the almond flour and baking soda until no flour clumps remain
- Reserve 2/3 cup of the mixture for the top layer. With the remaining mixture, press into an 8 x 8 baking pan lined with parchment paper. Make sure to press into the corners. Bake in oven for 13 minutes
- While the crust is baking, prepare the pineapple filling by first draining the Native Forest Organic Crushed Pineapple. You want the crushed pineapple to be semi-dry for the filling; use a towel to blot if needed. Add the crushed pineapple to a bowl with the coconut sugar and arrowroot powder and mix well
- Once the crust has baked, allow to cool for 10 minutes before spreading the pineapple mixture over top. Finish by sprinkling the reserved 2/3 cup of the crust and the Let's Do Organic Unsweetened Shredded Coconut on top. Bake in oven for another 15 - 18 minutes. Let cool before cutting into squares
Keywords: Pineapple Bars, Pineapple Coconut Bars, Crumb Bars