Recipe
Tropical Chia Energy Bars
40 minutes
Ingredients
| 170 gr | dried no-sugar-added pineapple (about 2 cups), coarsely chopped |
| 2 | cups macadamia nuts |
| 1 | cup unsweetened coconut flakes |
| ⅓ | cup melted virgin coconut oil |
| 1 | tablespoon chia seeds |
| 1¼ | teaspoons kosher salt |
Method
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Step 1
Pulse pineapple in a food processor (it can be very tough, even for a food processor, so pre-chopping gives it a needed head-start; you may also find you need to use long pulses) until finely chopped. Add nuts and pulse until coarsely chopped. Add coconut flakes, oil, chia seeds, and salt. Pulse until a coarse purée forms.
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Step 2
Transfer pineapple mixture to a plastic wrap-lined rimmed baking sheet. Top with another piece of plastic wrap and roll or press to a 9x6" rectangle. Chill until firm, about 1 hour.
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Step 3
Cut into 12 bars. Wrap each bar in a sheet of parchment-lined foil to take on the go, or roll into balls. Either way, be aware that they soften quickly at room temperature because of the coconut oil.
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Step 4
Do Ahead: Bars can be made 3 months ahead. Transfer to an airtight container and chill, or wrap and freeze up to 6 months.
