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February 17, 2016 By Jana 20 Comments

Pure Piรฑa Colada Bars (Gluten-Free, Plant-based / Vegan, Refined Sugar-Free, Low Carb)

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Pure Pina Colada Bars

Pure Piรฑa Colada Bars are a rich and chewyย slice of heaven, bursting with pineapple,ย coconut–and nutrients!

Pure Pina Colada Bars

Pureย Piรฑa Colada Bars

Spring is in the air.ย  My mind is drifting to thoughts of the beach and yummy little fruity drinks. But with a trip to the ocean nowhere in sight, I decided to make my next recipe as a way to bring the beach to me!

Pure Piรฑa Colada Bars - Raw Ingredients

Pure Piรฑa Colada Bars – Raw Ingredients

If you like Piรฑa Colada (Bars) . . .

Yeah, sorry. Now you’ve got that Rupert Holmes song stuck in your head. Just trying to set the mood!ย  Both nutritious and delicious, these bars serve up everything that fresh pineapple and coconut have to offer. Let’s explore:

Powerhouse Pineapple

Pineapple has a candy-like sweetness that almost seemsย too good to be healthy.ย Au contraire! Itย offers so much in the vitamin and mineral department. Justย one cup serves up over 130 percent of your daily value of vitamin C, along with respectable doses of vitamin B6, magnesium, calcium, iron, and fiber.

Pure Piรฑa Colada Bars - Steps for Cutting Pineapple

Pure Piรฑa Colada Bars – Steps for Cutting Pineapple

Superstar Coconut

And coconut — the list of all of the nutritional and health benefits it has to offer seems to get longer every year. It is an excellent source of B-complex vitamins such as riboflavin, niacin, thiamin, pyridoxineย andย folates. It also delivers hefty amounts of minerals such as calcium, magnesium, manganese, copper, iron and zinc.ย Health benefits of coconutย include: improving heart health,ย low glycemic index, reducing hypoglycemic cravings, and supporting digestive health by promoting vitamin and mineral absorption while also providing beneficial dietary fiber. Throw in some plant-based protein and what more could you ask for? Whew! That’s a lot.

Pure Piรฑa Colada Bars - Mixing Crust Ingredients

Pure Piรฑa Colada Bars – Mixing Crust Ingredients

Pure Piรฑa Colada Bars - Processing Top Layer Ingredients

Pure Piรฑa Colada Bars – Processing Top Layer Ingredients

Pure Piรฑa Colada Bars - Top Layer Sprinkled with Pineapple and Coconut

Pure Piรฑa Colada Bars – Top Layer Sprinkled with Pineapple and Coconut

Pure Piรฑa Colada Bars

I love these bars for so many reasons. Cue waves splashing in the background,ย vibrant sunshine warming me to my core, and fruity, tropicalย goodness.ย But most of all —ย because theyย are a fabulously healthy dessertย you will wantย to (and can!) eat forย breakfast.

Pure Pina Colada Bars

Pure Pina Colada Bars

 

I highly recommend these bars served with a dollop of my Easy Coconut Whipped Cream! And if you’d like to try some other delicious and healthy fruit bars, check out my Berry Bliss Bars and my Fresh Cranberry Crumb Bars. Enjoy!!

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Pure Piรฑa Colada Bars (Gluten-Free, Plant-Based / Vegan, Refined Sugar-Free, Low Carb)

Category: Baked Goods, Breakfast, Desserts, Recipes, Snacks

Author: Nutritionicity

Servings: 16 bars

Pure Pina Colada Bars

Pure Piรฑa Colada Bars are a rich and chewy slice of heaven, bursting with pineapple, coconut, and nutrients!

Ingredients

  • Crust
  • 3 tablespoons golden flax seed meal
  • 1/2 cup nut milk (I use cashew)
  • 1 cup almond meal flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut palm sugar
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil (melted)
  • 2 teaspoons pure vanilla
  • Topping
  • 1-3/4 cups chopped pineapple divided (reserve 1/4 cup for sprinkling on top) (I used fresh, but canned can be substituted-drain any excess juices)
  • 1/2 cup coconut manna (coconut butter)
  • 2 tablespoons coconut palm sugar
  • 1/4 teaspoon pure vanilla
  • 1/4 cup coconut flakes (reserved for sprinkling on top)

Instructions

  • Crust
  • 1) In small bowl, mix together flax seed meal and nut milk. Set aside.
  • 2) In medium bowl, combine almond flour, coconut flour, coconut palm sugar and salt.
  • 3) Add coconut oil and vanilla to flax mixture and mix well (I use a whisk). Add this mixture to the dry ingredients and mix together with a spoon, pastry blender, or two knives (see picture in post).
  • 4) Grease a 9"x 9" baking pan and press crust firmly and evenly onto bottom of pan.
  • Topping
  • 1) Place chopped pineapple (reserving 1/4 cup for sprinkling on top) and coconut manna in food processor and blend together. Add coconut palm sugar and vanilla and mix well. (See picture in post)
  • 2) Pour topping over crust and spread evenly. Sprinkle remaining pineapple chunks and 1/4 cup coconut flakes on top. Bake at 350 degrees Fahrenheit for approx. 35 minutes. Center should appear to be getting slightly firm and not liquidy. Allow to cool before cutting. Best served after refrigeration. Store in an air tight container in the refrigerator.

Notes

I highly recommend these bars served with a dollop of fresh coconut whipped cream!

6.3.1
https://nutritionicity.com/recipes/pure-pina-colada-bars/
Copyright 2019 Nutritionicity

Pure Pina Colada Bar Collage

 

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Filed Under: Baked Goods, Breakfast, Desserts, Recipes, Snacks Tagged With: Almond flour, antioxidants, bars, breakfast, coconut, coconut flakes, coconut flour, coconut milk, coconut oil, coconut palm sugar, dairy free, dessert, easy, Gluten Free, healthy fats, high fiber, iron, lactose free, low carb, magnesium, nutrient dense, pineapple, plant based, potassium, refinedsugarfree, snacks, vegan, vitamin B-6, vitamin C, zinc

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Reader Interactions

Comments

  1. Wendy says

    May 22, 2017 at 1:06 pm

    Can we substitute Maple syrup or Honey for the sugar please?

    Reply
    • Jana says

      May 23, 2017 at 9:13 pm

      Hi Wendy, That might be a tough substitution as you would be changing the ratio of wet vs. dry ingredients. From a flavor standpoint I think it would be fine but some adjusting will have to be done to keep the topping and the crust from becoming too moist. I haven’t tried it but in the filling (since you would only be replacing two tablespoons of coconut palm sugar) you could probably just add an additional tablespoon of coconut manna/butter to make up for the liquid in the syrup or honey. In the crust, however, you a talking about an additional 1/3 cup of fluid so I would suggest adding more flour too (maybe an additional one or two tablespoons of coconut flour). There are pictures in the post of what the consistency of the crust should look like, so I would add one tablespoon of coconut flour at a time until you have reached the right consistency. Keep in mind you may want to wait a minute or two after each addition to see how much moisture the coconut flour will absorb. I hope this helps. Let me know how it goes! ๐Ÿ™‚

      Reply
  2. Andrea says

    May 22, 2017 at 6:02 am

    Is there a replacement for the manna?

    Reply
    • Jana says

      May 22, 2017 at 9:53 am

      Hi Andrea, Many people are not aware that coconut manna and coconut butter are the same thing. If, by chance, that is the case for you feel free to use coconut butter! ๐Ÿ™‚ Otherwise a substitution in this case will be challenging. From a texture perspective you could substitute almond or cashew butter for the coconut butter/manna but that will definitely change the resulting flavor. I’m not saying it will be bad — I’m actually curious as to how that would taste?! ๐Ÿ™‚ It won’t taste piรฑa colada-ish but could be good anyway. If you’re up for experimentation give it a try and let me know how it goes. ๐Ÿ™‚

      Reply
  3. Shannon says

    May 7, 2016 at 7:47 am

    Hi Jana, I’m planning to make these today. I wanted to ask how do you measure your flour? By spooning it into the measuring cup and leveling off, or by scooping it out of the bag? I’m used to baking by weight. i want to make sure I can recreate the same results because these look amazing! Thanks!

    Reply
    • Jana says

      May 7, 2016 at 9:43 am

      Hi Shannon! That’s great to hear! I usually spoon it into the cup and level off. In the case of the almond flour, because it has a courser texture, I will gently press it in the cup (just enough to ensure there is no air). One of the great side benefits I have discovered in baking with alternative flours and meals is that they seem to be much more forgiving than traditional wheat-based flours. A little more or less usually won’t ruin the recipe. I hope you enjoy the bars!!

      Reply
      • Shannon Cebron says

        May 7, 2016 at 10:41 am

        Thanks for your reply! I’ll let you know how they turn out ๐Ÿ™‚

        Reply
        • Jana says

          May 7, 2016 at 11:50 am

          Sure! Happy to help ๐Ÿ™‚

          Reply
  4. Tara says

    February 26, 2016 at 11:05 am

    hello! do you think i could use brown rice flour instead of almond meal? or quinoa/oat flour??

    Reply
    • Jana says

      February 26, 2016 at 11:37 am

      Hi! I have not tried this substitution myself, but I would suggest trying an equal mix of brown rice flour and oat flour (1/2 cup of each). Then, I would add an additional tablespoon of coconut oil to replace some of the fat lost by not using the almond flour. If your crust still looks drier than the mixture in the bowl (pictured in the post), I would add a little nut milk (one teaspoon at a time) until the texture is right. I think the earthy flavor of the brown rice flour would drastically change the taste of the bar if you used it by itself to replace the almond flour. Combing it with the oat flour should bring more balance to the flavor! I hope this helps!! ๐Ÿ™‚

      Reply
  5. Sarah | Well and Full says

    February 24, 2016 at 10:37 am

    These look so good! I love pina coladas so I bet I’d love these!! ๐Ÿ˜€

    Reply
    • Jana says

      February 24, 2016 at 4:59 pm

      Thanks, Sarah!! A little taste of summer! ๐Ÿ™‚

      Reply
  6. Ilona @ Ilona's Passion says

    February 18, 2016 at 11:05 am

    Can I omit coconut manna? I don’t have it right now and I would like to make these asap.

    Reply
    • Jana says

      February 18, 2016 at 11:32 am

      Until recently I didn’t realize that coconut butter and coconut manna are the same thing. So if you have coconut butter you can use that instead of manna. Or-Do you have coconut flakes? You could make your own coconut manna simply by putting the flakes in the blender or food processor and blending until smooth and creamy. You will probably have to stop it and stir occasionally but other than that it’s pretty simple and should only take a couple of minutes.

      Reply
      • Ilona @ Ilona's Passion says

        February 18, 2016 at 1:06 pm

        Thank you! I’ll try making my own coconut butter.

        Reply
        • Jana says

          February 18, 2016 at 6:36 pm

          You’re welcome! I hope you enjoy them!!

          Reply
  7. London || Gluten Free with L.B. says

    February 18, 2016 at 11:00 am

    Oh my yumminess!! Such a great idea. I’ve started to crave some healthy lemon bars but I never thought of making pina colada bars! Definitely must try. Pinning!

    Reply
    • Jana says

      February 18, 2016 at 11:22 am

      Thank you!! Isn’t there a quote about inspiration coming from desperation? I am desperate for warm weather and these bars are the closest I can get right now! ๐Ÿ˜‰

      Reply
  8. CakeSpy says

    February 18, 2016 at 10:06 am

    These look crazy delicious! I can’t believe there’s no butter in them!! I love the idea of using cashew milk, too. YUMZ.

    Reply
    • Jana says

      February 18, 2016 at 10:53 am

      Thanks! They truly are. Especially with a dollop of whipped coconut cream on top!! The coconut products are a great substitute for butter.

      Reply

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Jana

Hi, I'm Jana! Recipe developer, food photographer/stylist, wine enthusiast and healthy foodie. I create recipes that are 100% plant-based/vegan, gluten-free and refined sugar-free, bursting with nutrients and, of course, delicious! Check out my About page to see where my recipes have been featured! Cookbook hitting shelves October 2020!

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