Ingredients
3 cups dried pineapples, chopped
1½ cups coconut oil
6 tbsp agave nectar
2 cups desiccated coconut, toasted
Preparation
Grease an 8-inch square springform baking tin with cooking spray.
Combine your coconut oil and agave nectar.
Microwave on medium heat for 30-second bursts until the syrup has melted. Repeat until mixture has fully incorporated. Set aside to cool down.
Once cool, add the rest of the ingredients. Mix until combined.
Transfer mixture into your baking tin and press firmly in place.
Refrigerate your mixture until firm, preferably overnight.
The next day, allow the mixture to thaw slightly before removing the springform mold and slicing into bars. Serve.
