TROPICAL CHIA ENERGY BARS

tropical chia bars

INGREDIENTS  

  • 170gr 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

RECIPE PREPARATION

  • 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.

  • 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.

  • 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.

  • Do Ahead: Bars can be made 3 months ahead. Transfer to an airtight container and chill, or wrap and freeze up to 6 months.