Monday, May 19, 2014

Raw Piña Colada Bars

Raw Piña Colada Bars
After experimenting successfully with almond flour and coconut flour in a couple of cake recipes, I had to try a healthier twist, using all raw, natural ingredients.  Having recently bought a food processor I knew I now had the option of pureeing dried fruit in order to add sweetness to a recipe and after looking through my cupboards for inspiration I came up with this combination.  My son is not a big fan of chocolate like I am, and prefers sweet, fruity desserts, so this was made with him in mind.  And because it is made with nutrient, calorie and fat dense ingredients, I also knew that it would be perfect for my extremely active and quite skinny nine year old athlete.  Basically all you have to do is mix everything in a food processor, press into a pan and refrigerate, so it doesn't get any easier than that.  I had read different reports about not overusing or overcooking with almond flour because it is higher in fat and calories than other flours and because heat can disrupt the fat composition of the nuts.  But since this recipe uses the flour raw, the result is a delicious gluten free "dessert" that is also high in protein, and therefore perfect as an after sports snack, mid morning pick me up, or even a quick breakfast on the go.  My family ate them all up in a matter of days so I know they were a hit.

Raw Piña Colada Bars
all mixed together

1 1/2 C. raw almond flour
1/2 C. raw coconut flour
1/2 C. organic oats
10 oz. dried pineapple
6 T. organic virgin coconut oil
2 T. ground flax seed
1 tsp. pure almond extract
1/4 tsp. salt

1/4 C. shredded organic unsweetened coconut, optional

Combine all the ingredients in a food processor and process until smooth.  Spread in a 7 x 11 inch pan and top with shredded coconut, if using.  Cover with plastic wrap and refrigerate for at least two hours. Store in the fridge.

pressed into the pan

shredded coconut smoothed out

dessert (or breakfast) is ready!

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