Pineapple Coconut Bars With Chocolate Macadamia Nut Crust (Gluten-free, Paleo)
This healthy recipe uses coconut, pineapple, chocolate and macadamia nuts to make an irresistible dessert. The bars are layered with a sweet and crunchy chocolate crust, and a tropical pineapple coconut topping.
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 8x8-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.
Filing:
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 in a preheated oven 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.
Notes
Store in the refrigerator in an airtight container.