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5 from 2 votes

No-Bake Pineapple Coconut Bars

These no-bake pineapple coconut bars are gluten-free, grain-free, dairy-free and paleo!
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: pineapple coconut bars
Servings: 8 bars
Calories: 321kcal
Author: Jennifer Farley


  • 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
  • 1 tablespoon coconut oil, plus more if needed


  • Place a rack on the center shelf and preheat the oven to 350 degrees 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 - 1 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!)


Calories: 321kcal | Carbohydrates: 43g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Sodium: 44mg | Potassium: 382mg | Fiber: 4g | Sugar: 30g | Vitamin A: 25IU | Vitamin C: 3.1mg | Calcium: 37mg | Iron: 3.1mg