Winter has gone on far too long. Last year at this time it was in the 70s. This year, not so much.
So when it looks like that outside, Megan and I decided it was time to get together for another food/photo collaboration that brings a little warmth, island inspiration into our lives.
A year ago my parents said to all of us kids, "Hey guys, wanna go to Hawaii next March?"
Psssh, do you EVEN have to ask!?
The last time we went on a family vacation it was August 2007 and I had just fried my hair on a perm.
It was time for a family vacation with GOOD hair pictures.
Jerod got home from London on a Thursday and we left the next day, but not after a stop at French Meadow Cafe to share their breakfast quesadilla.
I made these yummy, tropical bars today and have had some recipe requests since post their pretty picture on the interwebs.
So, here is the quick recipe for you!
And lucky for us they are sugar free, gluten free, clean and paleo friendly!
Pineapple Coconut Bars
2 cups dried, unsweetened pineapple
3/4 cup hot water
1/2 cup coconut
2 cups cashews
1 tsp lemon zest
Place the dried pineapple in a bowl and cover with the hot water to soften for 10 minutes.
While that soaks place the rest of the ingredients in a food processor. Now heed my advice and use a food processor and not a blender. If you try and use a blender you will be making a run mid-process to your in laws to use theirs before your ingredients dry out.
Blend everything together until batter consistency.
Line a 9x9 pan with parchment paper, drop your blob of batter into it and with another piece of parchment paper press it down even and to the edges.
Chill in the freezer
Cut into 16 pieces, I wrapped mine up in plastic wrap and keep them in the freezer.
They are soft enough that you can keep them frozen, grab one to go and not chip a tooth.