Description
Naturally sweet pineapple coconut bars with a soft nutty crust and a tangy fruit topping, made without refined sugar for a light and refreshing dessert.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil, melted
- 2 tablespoons honey or date syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup crushed pineapple, well drained
- 2 large eggs
- 1/4 cup coconut milk
- 2 tablespoons honey or date syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons coconut flour
Instructions
- Preheat oven to 180°C (350°F) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, shredded coconut, melted coconut oil, honey or date syrup, vanilla extract, and salt until combined.
- Press mixture evenly into the pan to form the crust.
- Bake crust for 10–12 minutes until lightly golden, then let cool slightly.
- In another bowl, whisk eggs, coconut milk, honey or date syrup, lemon juice, and vanilla extract until smooth.
- Stir in coconut flour and fold in drained pineapple.
- Pour filling over the crust evenly.
- Bake for 20–25 minutes until filling is set.
- Cool completely, then refrigerate for at least 2 hours before slicing.
Notes
- Drain pineapple thoroughly to avoid watery filling.
- Chill bars fully for clean slicing.
- Add coconut extract for stronger coconut flavor.
- Blend pineapple for smoother texture if desired.
- Store refrigerated for freshness.
- Freeze up to 2 months if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
