It’s quite fitting that my fifth and final recipe for this series of healthy travel snacks, I created with Albertsons, is being written from around 37,000 feet in the air. I am flying from California to the East Coast where I will be spending a total of 10 days between Maine and New York. As usual, I have a large selection of healthy snacks packed away for my travels. While I find when flying I have to be a bit more selective with my snack choices, homemade energy bars are always a must. They are super travel-friendly and so simple to whip up the night before my trips.
By now I am sure you’ve caught my tutorial on how-to make your own homemade energy bars, but if you haven’t get to it. It’s the perfect formula to create the perfect bars for your favorite flavors. These bars were one of the few that I have made more than a few times and inspired the ideas of the adaptable tutorial.
These tropical-inspired bars are a great, healthy snack for bringing along on your vacation, but they are also a wonderful way to bring the vacation to you at home. Coconut and pineapple always summons the tropics. Think fancy frozen drinks with umbrellas on the beach.
These particular energy bars are made nut-free, but you can certainly add nuts to fill them out a bit more, if you prefer. Almonds, walnuts, pecans – these are all great options.
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[print_this]Pineapple Coconut Energy Bars
{gluten-free, vegan, paleo-friendly, AIP-friendly}
makes 8 -16 bars, depending on how you cut
- 1 1/2 cups Medjool dates, pitted*
- 1 cup dried pineapple, preferably unsweetened
- 1 cup unsweetened shredded coconut, keep a small amount for topping the bars
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- pinch sea salt
- zest from 1 lime
Options to Add-in:
- chopped nuts
- chia or flax seeds
- hemp hearts
Add all of the ingredients to your food processor. Process until they come together into a big ball of dough.
Press the dough into a parchment paper lined 8×8-inch pan. You can also roll into small balls, form into any other shaped bites or roll between two pieces of wax or parchment paper and cut into bars. Place into the fridge and chill for a few hours and if you pressed into a pan, cut into bars or bite-sized pieces, once chilled. Store bars in an air-tight container in the fridge for up to 1 month. Wrap the bars individually in parchment paper or plastic wrap for ease when traveling.
NOTES:
If your dates aren’t very soft, soak them in water for an hour or so, drain and dry off before using
This is a sponsored conversation written by me on behalf of Albertsons. All content, ideas and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.
