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Makes 12
Ingredients
6
ounces 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
Step 1
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.
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.
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.
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.
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