These no-bake pineapple coconut bars are gluten-free, grain-free, dairy-free and paleo! Not to mention they have one of my favorite all time flavor combos so you’d never even know.
I’ve only recently become smitten with the combination of pineapple and coconut. Previously, I only associated it with piña coladas, a drink that has never done anything for me. But then a few months ago I dined at a DC restaurant and was intrigued by a dessert on the menu- a coconut pineapple panna cotta with rum gel and espuma colada (a piña colada foam). Some trendy ingredients, but I didn’t care. It was heaven on a plate.
Now I want to use the combination in everything- smoothies, desserts, breakfasts, etc. I used the combo to adapt my No Bake Toasted Coconut Bars recipe (there are step-by-step photos at the link). Not to toot my own horn but these are really delicious (and healthy).
The recipe uses a specialty ingredient which you can recreate at home if you’re unable to locate it; freeze-dried pineapple. I found it at Whole Foods. You might be able to use regular store-bought dried pineapple but I like this stuff because it’s crunchy and it blends well into the bars. Regular dried fruit is typically chewy. I have not tested this recipe with dried pineapple so I cannot guarantee success.
While these bars are healthy, they’re also very calorie dense between the nuts and coconut oil. I wouldn’t recommend more than one a day. But trust me, you’ll be tempted.
These no-bake pineapple coconut bars are gluten-free, grain-free, dairy-free and paleo!
- 2/3 cups unsweetened shredded coconut
- 2 cups unsalted cashews
- 1 cup freeze-dried pineapple
- 1 cup medjool dates, pitted
- 1/8 teaspoon sea salt
- 1/4 cup plus 2 tablespoons coconut butter
- 3 tablespoons coconut oil
- Preheat the oven to 350° F.
- Spread the coconut evenly across a baking sheet and toast in the oven for 3 minutes. Stir well and then cook for another 2 minutes, or until golden and fragrant.
- Set the toasted coconut aside and use the same baking sheet to toast the cashews for an additional 5 minutes, or until fragrant.
- Add the coconut, cashews, dried pineapple, dates, and salt into a food processor.
- Pulse the ingredients until they’re crumb-sized (a few larger pieces are fine).
- Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and continue pulsing until the mixture begins to clump. If it seems dry, add another 1/2 tablespoon of coconut oil.
- Line an 8 x 8-inch brownie pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the brownie pan to help the parchment stick to the two longer sides. Press the mixture into the pan, using a piece of plastic wrap to help flatten the mixture evenly. Freeze the mixture for 15 to 20 minutes and then slice the bars into 8 pieces.
- Wrap the bars individually and store in the refrigerator or freezer. (I like them frozen!)