Vegan Pineapple Crumb Bars
Looking for a healthy fruity summer treat? Crushed pineapple with a delicious crumble turned into bars ?
These bars taste like a graham cracker walked into a pineapple, perfectly crumbly soft but chewy pineapple crumb bars.
And you can’t forget a generous topping of Let’s Do Organic Shredded Coconut to finish off these tropical bars.
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Ingredients:⠀
for the crust⠀
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1/3 cup coconut oil, melted and cooled
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3 Tbsp date nectar (can sub sweetener of choice like maple syrup or honey)
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1 tsp molasses
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1 tsp vanilla
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1 Tbsp coconut sugar
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2 cups almond flour
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1/2 tsp baking soda
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for the pineapple filling⠀
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2 Tbsp coconut sugar
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3 Tbsp arrowroot powder⠀
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Directions⠀
1. Preheat oven to 350 F. In a bowl, mix together the coconut oil, date nectar, molasses, vanilla, and coconut sugar until well combined. Fold in the almond flour and baking soda until no flour clumps remain⠀
2. Reserve 2/3 cup of the mixture for the top layer. With the remaining mixture, press into an 8 x 8 baking pan lined with parchment paper. Make sure to press into the corners. Bake in oven for 13 minutes⠀
3. While the crust is baking, prepare the pineapple filling by first draining the Native Forest Organic Crushed Pineapple. You want the crushed pineapple to be semi-dry for the filling; use a towel to blot if needed. Add the crushed pineapple to a bowl with the coconut sugar and arrowroot powder and mix well⠀
4. Once the crust has baked, allow to cool for 10 minutes before spreading the pineapple mixture over top. Finish by sprinkling the reserved 2/3 cup of the crust and the Let’s Do Organic Unsweetened Shredded Coconut on top. Bake in oven for another 15 – 18 minutes. Let cool before cutting into squares
