It seems like it’s been so long since I’ve posted a recipe and yet I feel like I have been cooking and baking quite a bit! Mostly baking or no-bake recipes (my absolute favorite 😉 but this GEM of a recipe was just to good not to post. It was actually an experiment of sorts. I had bought some unsweetened coconut flakes (larger kind) and wanted to try a recipe that involved coconut. I was torn between two different ones so I decided to combine the two and switch up a couple of the ingredients to make it work well and boy did it turn out great! I also added a topping of sorts that adds a sweet gooey-ness (if you have ever had almond joy, just imagine the filling 🙂 on top of a warm chewy tropical bite of heaven…yup pure bliss!
Life has been hectic but rather lonely with Bri in academy still and it’s really ramping up to the difficult part (what am I saying, the whole dad-gum thing is difficult) but studying is even more crucial and He has to be on his game mentally and physically. So what is a girl go do when she can’t talk or text her hubbs? Bake and cook for him of course! At least that’s one solution I’ve found to distract myself.
These bars are awesome and full of great stuff so I am confident handing a full batch over to my man. Mango, almonds, fresh pineapple, oats, dates, unsweetened coconut…good food to keep him going during the day. If you don’t want the gooey topping you can omit it easily but honestly I LOVED it! And it’s just 3 ingredients.
Let’s get to baking!
1/2 cup fresh pineapple diced (can use canned; drain any liquids well)
1 cup dates (medjool or Deglet Noor)
1/4 cup almonds (ground to meal)
1/2 cup unsweetened coconut flakes
1 cup oats (GF if needed)
1 tbsp coconut butter
2 tbsp diced dried mango (*optional but recommended)
-1/3 cup unsweetened coconut flakes
2-3 tbsp coconut butter
3 tbsp agave (can sub honey)
1. Blend almonds until a meal/pebble texture. Add all other dry ingredients and mix in processor until combined.
2. Lastly add dates and pineapple to processor and mix until combined.
3. Dump mixture out onto sheet pan and press/spread until surface area is covered (I used a small mini 7×5) the batch will produce about 8-10 small bars depending.
4. Add ingredients for topping into food processor and mix until encoorporated. (Should be a gooey sticky texture)
5. Spoon out gooey topping onto sheet pan on top of bar mixture (you have to work on it a bit to get it nice and thin and even ( I used the back of a metal spoon)
6. Once bar mixture is cover with coconut topping stick in a 250 degree oven on broil for about 5-7 min. (NOTE: every broiler is different! You can use regular bake setting but it doesn’t crisp the top as well. If using a broiler, watch very carefully because it will brown FAST)
6. Remove from oven and slice once bars have cooled for 5-10 minutes
7. Store in an air tight container in the fridge for 5-7 days or in the freezer for up to 2 weeks
Enjoy your heavenly tropical treats!!