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Pineapple Coconut Bars With Chocolate Macadamia Nut Crust – Recipe

Pineapple Coconut Bars With Chocolate Macadamia Nut Crust

via Living Healthy With Chocolate

How about the combination of coconut, pineapple, chocolate and macadamia nuts? If you haven’t tried the four together you are in for a real treat. In this recipe I tried to mix all of these delicious foods into one irresistible dessert.

This is a very easy to make recipe and the consistency is soft and moist. The chocolate crust is sweetened with a creamy date paste and loaded with macadamia nuts. The top layer is a simple mixture of fresh pineapple and coconut. Depending on how sweet your pineapple is, you can add some raw honey to the mixture. I felt that one tablespoon was sweet enough, but feel free to add more if you would like it to be sweeter. Best of all this recipe is packed with healthy goodness.. Enjoy!

Nutritional Value:

Cocao not to be confused with Cocoa is Raw chocolate and is a great energy booster. When I put a tablespoon of cacao powder in my morning smoothie, I feel more focused and productive. Cacao contains phenethylamine which is said to increase focus and alertness. When I have to do a lot of work in a short amount of time, I feel more “on task” when I toss a tablespoon of raw cacao powder in my morning green smoothie.

Macadamia  are an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc. 100 g nuts provide 3.6 µg of selenium. Selenium is a cardio-protective micro-mineral and an important anti-oxidant cofactor for glutathione peroxidase enzyme. They contain small amounts of vitamin-A, and vitamin E. Both these fat-soluble vitamins possess potent anti-oxidant activities, which serve to protect cell membranes and DNA damage from harmful oxygen-free radicals. The nuts are rich source of mono-unsaturated fatty (MUF) like oleic acid (18:1) and palmitoleic acids (16:1). Studies suggest that MUF fats in the diet help lower total as well as LDL (bad) cholesterol and increase HDL (good) cholesterol levels in the blood. The Mediterranean diet, which is rich in fiber, MUF fats and antioxidants work favorably in maintaining healthy blood lipid profile and thus offer protection from coronary artery disease and strokes.

Coconut Coconut oil contains short term medium-chain saturated fatty acids (MCFAs), which is a “healthy” form saturated fat compared to trans fat. Trans fatty acid consumption is linked with heart problems, depression and increased cholesterol levels. What does consuming MCFA fats in coconut oil mean for your body? Our body metabolises these fats in the liver, immediately coverting this into energy (fuel for the brain and muscle function) rather than it being stored as fat.One 2009 study looked at the weight loss link between women’s consumption of coconut oil and found that it reduces abdominal obesity. Researchers discovered coconut oil is easy to digest and also protects the body from insulin resistance. To try coconut oil for weight loss start by adding one teaspoon to your diet and gradually work your way up to four teaspoons per day.


½ cup almond flour
4 tablespoons raw cacao powder
⅓ cup macadamia nuts
5 medjool dates (about ½ cup)
½ teaspoon vanilla extract
1½ teaspoons coconut oil, melted

2  Organic farm eggs
1 cup fresh pineapple, chopped
1⅓ cup shredded coconut, unsweetened
1 tablespoon fresh lime juice
1 tablespoon vanilla extract
1 tablespoon raw honey
½ cup almond flour
pinch of salt


  1. in a large bowl, mix the almond flour and cacao powder
  2. chop the macadamia nuts in a food processor and add it to the bowl
  3. remove pits from dates and process it in the food processor until creamy
  4. add the creamed dates, vanilla extract and coconut oil to the dry mixture and using your hands, mix to combine ingredients
  5. spread the mixture evenly on the bottom of an 8×8-inch pan lined with parchment paper. Be sure to use one large piece of paper covering the entire pan that overlaps on all four sides.
  1. in a large bowl beat the 2 eggs
  2. mix in the pineapple, 1 cup of shredded coconut (reserve the remaining ⅓ cup for the top), lime juice, vanilla and honey
  3. gently mix in the almond flour and salt with rubber spatula
  4. pour mixture over the crust and sprinkle top with remaining shredded coconut
  5. bake at 350°F for approximately 20 minutes or until the top starts to brown and the pineapple/coconut layer is firm
  6. set pan on a wire rack and allow it to cool before cutting into squares. Store in the refrigerator.
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