Pineapple Coconut Bars With Chocolate Macadamia Nut Crust

I made this as a healthy option for our Easter celebration with our family! Everyone loved it, I was a little nervous because people are so use to so much sugar in desserts, but it was a huge hit! [Recipe props]

½ cup almond flour

4 tablespoons raw cacao powder

⅓ cup macadamia nuts

5 medjool dates (about ½ cup)

½ teaspoon vanilla extract

1½ teaspoons coconut oil, melted


2 eggs

1 cup fresh pineapple, chopped

1⅓ cup shredded coconut, unsweetened

1 tablespoon fresh lime juice

1 tablespoon vanilla extract

1 tablespoon raw honey

½ cup almond flour

pinch of salt


in a large bowl, mix the almond flour and cacao powder

chop the macadamia nuts in a food processor and add it to the bowl

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. Be sure to use one large piece of paper covering the entire pan that overlaps on all four sides.


in a large bowl beat the 2 eggs

mix in the pineapple, 1 cup of shredded coconut (reserve the remaining ⅓ cup 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.


Munch Safely,


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