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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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Ameican
Keyword: Crumb Bars, Pineapple Bars, Pineapple Coconut Bars
Servings: 16 Bars
Calories: 132kcal
Author: Ansley Beutler

Ingredients

For the crust

  • ⅓ cup coconut oil melted and cooled
  • 3 tablespoon date nectar can sub sweetener of choice like maple syrup or honey
  • 1 teaspoon molasses
  • 1 teaspoon vanilla
  • 1 tablespoon coconut sugar
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • 2 tablespoon Let's Do Organic Unsweetened Shredded Coconut reserved

For the pineapple filling

  • 1 14- oz can Native Forest Organic Crushed Pineapple drained
  • 2 tablespoon coconut sugar
  • 3 tablespoon 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.
    ⅓ cup coconut oil, 3 tablespoon date nectar, 1 teaspoon molasses, 1 teaspoon vanilla, 1 tablespoon coconut sugar, 2 cups almond flour, ½ teaspoon baking soda
  • Reserve ⅔ 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.
    1 14- oz can Native Forest Organic Crushed Pineapple, 2 tablespoon coconut sugar, 3 tablespoon arrowroot powder
  • Once the crust has baked, allow to cool for 10 minutes before spreading the pineapple mixture over top. Finish by sprinkling the reserved ⅔ 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.
    2 tablespoon Let's Do Organic Unsweetened Shredded Coconut

Nutrition

Calories: 132kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 39mg | Potassium: 7mg | Fiber: 2g | Sugar: 2g | Calcium: 31mg | Iron: 1mg