Pineapple Coconut Bars With Chocolate Date Crust

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When your neighbors help you move a new sofa bed couch (HEAVY) into your house – you make them treats!!  And these treats are pretty rockstar.  I’ve been on a fresh pineapple kick lately, so I made a fried cauliflower rice pineapple bowl, (which is the bomb.com – recipe coming soon) and with the carved out pineapple, I made these!!

I found the original recipe on Living With Chocolate, and really the only thing I did was take out the nuts and double the recipe to make the bars thicker.  So, I certainly can’t take credit for this one, but it’s worthy of sharing!

CRUST:
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 10 medjool dates (about 1 cup)
  • 1 teaspoon vanilla extract
  • 3 teaspoons coconut oil, melted

FILLING

  • 4 eggs
  • 2 cups fresh pineapple, chopped
  • 2 2/3 cup shredded coconut, unsweetened
  • 2 tablespoon fresh lime juice
  • 2 tablespoon vanilla extract
  • 2 tablespoon raw honey
  • 1 cup almond flour
  • pinch of salt
Instructions
CRUST:
  1. in a large bowl, mix the almond flour and cocoa powder
  2. remove pits from dates and process it in the food processor until creamy
  3. add the creamed dates, vanilla extract and coconut oil to the dry mixture and using your hands, mix to combine ingredients
  4. spread the mixture evenly on the bottom of an 8×8-inch pan lined with parchment paper or spray the bottom of the pan with coconut spray.
FILING:
  1. in a large bowl beat the eggs eggs
  2. mix in the pineapple, 2 cup of shredded coconut (reserve the remaining for the top), lime juice, vanilla and honey
  3. gently mix in the almond flour and salt with rubber spatula
  4. pour mixture over the crust and sprinkle top with remaining shredded coconut
  5. bake at 350°F for approximately 20 minutes or until the top starts to brown and the pineapple/coconut layer is firm
  6. set pan on a wire rack and allow it to cool before cutting into squares. Store in the refrigerator.
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