With beach season in full swing I like having easy on-the-go snacks on hand that are great for the beach or poolside.  These Pineapple Coconut Fruit & Nut Bars will have you daydreaming of the tropics while staying both paleo and Whole30 approved!!

 

Ingredients:

• 1 ½ cups roasted lightly salted cashews
• 1 cup dates
• ¾ cup unsweetened coconut
• 4oz unsweetened dried pineapple (half a bag from Trader Joe’s)
• 1 tsp vanilla extract (omit for Whole30)
• 2 tbsp water

 

Directions:

• Line a 9×13 baking pan with parchment paper.
• In a food processor add cashews and pulse until course.
• Add the pitted dates, coconut and pineapple and continue to pulse until combined.*
• Add vanilla extract and pulse again until evenly distributed.
• Add water and pulse until sticky.
• Place mixture in baking pan and press to flatten.
• Transfer to fridge for at least 30 minutes to allow the bars to set.
• Once set, use the parchment paper to help you remove the mixture from the pan.  Cut into 10 bars.
• Store in airtight container in the fridge.

Notes:

*Pulse after each addition of fruit.  This helps the food process run smoother.

 

Ingredients:

• 1 ½ cups roasted lightly salted cashews
• 1 cup dates
• ¾ cup unsweetened coconut
• 4oz unsweetened dried pineapple (half a bag from Trader Joe’s)
• 1 tsp vanilla extract (omit for Whole30)
• 2 tbsp water

 

Directions:

• Line a 9×13 baking pan with parchment paper.
• In a food processor add cashews and pulse until course.
• Add the pitted dates, coconut and pineapple and continue to pulse until combined.*
• Add vanilla extract and pulse again until evenly distributed.
• Add water and pulse until sticky.
• Place mixture in baking pan and press to flatten.
• Transfer to fridge for at least 30 minutes to allow the bars to set.
• Once set, use the parchment paper to help you remove the mixture from the pan.  Cut into 10 bars.
• Store in airtight container in the fridge.

 

Notes:

*Pulse after each addition of fruit.  This helps the food process run smoother.

 

Ingredients:

• 1 ½ cups roasted lightly salted cashews
• 1 cup dates
• ¾ cup unsweetened coconut
• 4oz unsweetened dried pineapple (half a bag from Trader Joe’s)
• 1 tsp vanilla extract (omit for Whole30)
• 2 tbsp water

 

Directions:

• Line a 9×13 baking pan with parchment paper.
• In a food processor add cashews and pulse until course.
• Add the pitted dates, coconut and pineapple and continue to pulse until combined.*
• Add vanilla extract and pulse again until evenly distributed.
• Add water and pulse until sticky.
• Place mixture in baking pan and press to flatten.
• Transfer to fridge for at least 30 minutes to allow the bars to set.
• Once set, use the parchment paper to help you remove the mixture from the pan.  Cut into 10 bars.
• Store in airtight container in the fridge.

 

Notes:

*Pulse after each addition of fruit.  This helps the food process run smoother.