Pineapple coconut cake fruit and nut bars


This is a homemade version of a LÄRABAR®


  • 1½ cups raw cashews
  • 1 cup unsweetened shredded coconut
  • ½ cup unsweetened dried pineapple
  • 8 Medjool dates
  • 2 tbsp. coconut oil
  • Juice of 1 lime


  1. In a food processor, grind up the cashews for a minute. Then add in the rest of the ingredients and mix until a dough forms.
  2. Line an 8"x8" glass baking dish with parchment paper. Press dough into the baking dish. The dough will be thick and sticky, and sometimes wetting a spatula helps. If you prefer, you can roll these into bite-sized balls and place on a lined baking sheet.
  3. Once the dough is in the baking dish, transfer it to the fridge to set. It should not take long at all.
  4. Once the bars are firm, use a pizza cutter to cut into bars. Keep these bars stored in the fridge. They should last several weeks that way. You can also freeze them for much longer.