Pineapple Coconut Cake Larabars

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Lime, Juice of
  • 8 Medjool dates
  • 1/2 cup Pineapple, dried

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw
  • 1 cup Coconut, unsweetened

Found on mywholefoodlife.com

Description

Ingredients

• 1 1/2 cups raw cashews
• 1 cup unsweetened shredded coconut
• 1/2 cup dried pineapple
• 8 medjool dates
• 2 T coconut oil
• Juice of 1 lime

Directions

• In a food processor , grind up the cashews for a minute. Then add in the remaining ingredients and mix until a dough forms.
• Line an 8x8 glass baking dish with parchment paper. Press dough into the baking dish . The dough is thick and sticky and sometimes wetting a spatula helps. If you prefer, you can roll these into bite sized balls and place on a lined baking sheet.
• Once the dough is in the baking dish, transfer it to the fridge to set. It should not take long at all.
• Once the bars are firm, use a pizza cutter to cut into bars. Keep these bars stored in the fridge. They should last several weeks that way. You can also freeze them for much longer. Enjoy!