No-Bake Pineapple Coconut Bars

Prep Time: 30 min | Cook Time: 20 min | Total Time: 50 min | Servings: 8 bars

While these bars are healthy, they’re also very calorie dense between the nuts and coconut oil. I wouldn’t recommend more than one a day. But trust me, you’ll be tempted.


  • ⅔ cups unsweetened shredded coconut
  • 2 cups unsalted cashews
  • 1 cup freeze-dried pineapple
  • 1 cup medjool dates, pitted
  • ⅛ teaspoon sea salt
  • ¼ cup plus 2 tablespoons coconut butter
  • 3 tablespoons coconut oil


  1. Preheat the oven to 350° F.
  2. Spread the coconut evenly across a baking sheet and toast in the oven for 3 minutes. Stir well and then cook for another 2 minutes, or until golden and fragrant.
  3. Set the toasted coconut aside and use the same baking sheet to toast the cashews for an additional 5 minutes, or until fragrant.
  4. Add the coconut, cashews, dried pineapple, dates, and salt into a food processor.
  5. Pulse the ingredients until they’re crumb-sized (a few larger pieces are fine).
  6. Add the coconut butter and ½ tablespoon coconut oil to the food processor and continue pulsing until the mixture begins to clump. If it seems dry, add another ½ tablespoon of coconut oil.
  7. Line an 8 x 8-inch brownie pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the brownie pan to help the parchment stick to the two longer sides. Press the mixture into the pan, using a piece of plastic wrap to help flatten the mixture evenly. Freeze the mixture for 15 to 20 minutes and then slice the bars into 8 pieces.
  8. Wrap the bars individually and store in the refrigerator or freezer. (I like them frozen!)

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