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Pineapple Coconut Crumb Bars


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!



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


  1. 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
  2. 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
  3. 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
  4. 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
  • Prep Time: 10
  • Cook Time: 25

Keywords: Pineapple Bars, Pineapple Coconut Bars, Crumb Bars