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:
- in a large bowl, mix the almond flour and cocoa powder
- remove pits from dates and process it in the food processor until creamy
- add the creamed dates, vanilla extract and coconut oil to the dry mixture and using your hands, mix to combine ingredients
- 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:
- in a large bowl beat the eggs eggs
- mix in the pineapple, 2 cup of shredded coconut (reserve the remaining for the top), lime juice, vanilla and honey
- gently mix in the almond flour and salt with rubber spatula
- pour mixture over the crust and sprinkle top with remaining shredded coconut
- bake at 350°F for approximately 20 minutes or until the top starts to brown and the pineapple/coconut layer is firm
- set pan on a wire rack and allow it to cool before cutting into squares. Store in the refrigerator.
inspire eat run 