Raw Piña Colada Crumble Bars

My afternoon walks have switched over from wearing tank tops and shorts and feeling like I have stepped into a sauna into wearing my puffy coat, hat and mittens and watching the leaves flutter down from the trees to the ground.  The first part of Autumn is actually my favorite time of year while it is still warm and the trees are still painted orange, red and yellow.  But now it is the latter part of the season and snow has already shown its face here and I am already anxiously awaiting spring.  Maybe that is why I decided to make something tropical last weekend.  I was wishing I were living somewhere tropical so when my boyfriend Eric gave me a pineapple, I decided to make something we could both enjoy, Raw Piña Colada Crumble Bars. 
I thought about making a coconut cream for the middle layer, but instead decided that banana cream would be perfect with the sweet perfectly ripe pineapple stirred in.  I made a crunchy coconut filled crust and crumble to sandwich it in between since I love a little crunch with my smooth and creamy in desserts.  They reminded me of being on a tropical vacation which is what I was going for. Now if only eating one would magically transport me to Hawaii!

Raw Piña Colada Crumble Bars
Makes 20

crust:

2 cups finely shredded dried coconut
2 cups sprouted, dehydrated buckwheat (or additional coconut)
1 cup ground flaxseed
1 1/2 cups medjool dates, pitted
1/4 tsp sea salt

1/4 cup finely shredded dried coconut

Filling:
4 cups sliced organic banana
3 Tbsp coconut nectar
1 cup coconut butter, warmed to liquid
2 tsp vanilla extract
a pinch sea salt

2 cups fresh organic pineapple, diced small

To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press 2/3 of the mixture into a 9 inch foil lined pan.  Reserve the other 3rd and stir the 1/4 cup coconut into it.  Set both aside in the fridge.
For the tropical filling, combine the all ingredients except pineapple in a food processor and process until smooth, then stir in the pineapple.   Spread over the crust, sprinkle with the reserved topping, and chill in the freezer until set (about 30 minutes). Store in the fridge.
Cut into 20 bars.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Anonymous
    October 30, 2013 at 16:12
    Reply

    Should we store these bars in the freezer or on the fridge?

    • October 30, 2013 at 21:54
      Reply

      The fridge.

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