It is Leftover’s Club time again! This time I switched it up and made a healthy treat with these easy to make Toasted Coconut Pineapple and Date bites. I actually had to make two batches since we ate up most of the first one before I could photograph them. Can’t really post a recipe without photos now can I?
Whenever I brave taking my kids grocery shopping with me they always try to talk me into a treat. And their idea of a treat is either seaweed snacks or larabars. I know, seaweed! Weird, right? Anyway when they do pick a Larabar instead they go for the ones with chocolate chips in them. I kind of can’t blame them. I always pick one with coconut. Predictable, I know.
Whenever I think of dates I always think of the smaller almost impossible to chew pieces in trail mix. I would always toss them out thinking it wasn’t worth the risk of breaking a tooth. I remember my parents getting dried fruit trays from my grandparents around Christmas time when I was a kid. I think they trays were from Trader Joes or Harry and David, can’t quite remember. The trays always had tons of goodies like dried apple rings, pineapple, peaches, pears etc. and dates. Medjool dates not the break your tooth nuggets of dried dates. No one ever ate them. I have no idea why not. Maybe because they aren’t the prettiest of dried foods. But man they taste good. And are so versatile!
When I realized that dates were the base ingredient in Larabars I decided to attempt making my own homemade versions. Seriously the combinations are endless and you don’t need exact ratios to make them. Pretty much toss whatever into the food processor and mix until its pretty well chopped and sticky. Oh and hold on to the food processor while making them because mine almost jumps off the counter every time I make them.
My intention was to cover the entire top of these bars with the shredded coconut. But, um. I ran out. I do that all the time, run out of ingredients mid recipe that is. I have a very make-shift pantry right now; as we are still in construction with our kitchen remodel. Just a few small things left and then we are building our pantry. So for now its temp shelving with boxes, crates and bags and 100% unorganized. For all I know I have like 5 bags of shredded coconut in the house. And I will probably find them as soon as the new pantry is built and everything is put away and organized.
I decided to keep them this way, some with coconut on top and some without. Either way they are delicious little sweet treats that are easy to whip up. As long as you don’t run out of ingredients while making them.
- 24 medjool dates, pitted
- 1 ½ cup finely shredded unsweetened coconut, lightly toasted
- 12 dried pineapple rings (unsweetened), chopped
- ½ tsp vanilla extract
- ½ tsp Hawaiian sea salt
- 2 tbsp coconut oil, melted
- 2-3 tbsp finely shredded coconut for topping (untoasted) (optional)
- Prepare an 8×8 pan with wax paper. Set aside
- Combine everything except the optional shredded coconut in a food processor and pulse until everything is evenly chopped. About 2 minutes
- Spread out into prepared pan and press down to make sure its all even. Sprinkle the additional shredded coconut on top and press it in lightly. Chill for an hour. Remove from pan and cut into pieces. Keep refrigerated.
Here are the rest of this month’s Leftovers Club’s recipes. They all look so good!!