Tropical Paradise Larabars


1 c. Raw Cashews

1 c. Raw Almonds

1 c. Dried Pineapple pieces (if sugared, soak in water until removed)

1 c. Shredded Coconut (unsweetened)

1/2 c. Dried Dates (pits removed)

1 Tbsp. Lemon juice

*Note: fruit is not to be tightly packed in measuring cup. If you like sweeter bars, use sweetened shredded coconut.


Grind almonds and cashews in a food processor until finely ground, but have not turned into nut butter. Add dried pineapple, shredded coconut, and dates, then process until mixture becomes cookie-dough consistency. This will take a while, and as tempting as it is, do not add water to the mixture. Sprinkle lemon juice and pulse until completely incorporated.

Turn off the processor, remove the dough, and pack it into a small lightly oiled container, and place in the fridge. Or, you can mold it by hand, wrap it in plastic wrap, and place it in the fridge.

After about 1-2 hrs, you can remove it from the fridge and cut it into small bars. You can also dust the bars with tapioca starch/flour so that they do not stick.