These pina colada bars are a true tropical 3-layered delight! A filling of pineapple and coconut in the middle of 2 crunchy layers.

Delicious for dessert, they are stunning when served for breakfast with a glass of coconut milk or coffee! Treat yourself!

Pina colada bars

INGREDIENTS

1 cup of gluten-free flour
1/2 cup melted coconut oil
1 cups of gluten-free oatmeal
2/3 cup coconut sugar
1/4 teaspoon baking soda
1 / 2 cup of chopped walnuts or d'almonds chopped (here I used cashews!)

For the middle layer:
1 tablespoon of coconut sugar
1 tablespoon of cornstarch
3/4 cup finely chopped organic dried pineapple
3/4 cup of water
1/2 cup organic fine coconut 

INSTRUCTIONS

1. Using a knife, finely chop the dried pineapple.
2. For the filling:
3. In a small saucepan, add the water, coconut sugar, dried pineapple pieces and cornstarch. DO NOT place coconut in it - yet.
4. Cook over medium-high heat until the mixture thickens.
5. Remove from the heat and stir in the coconut. It will thicken even more as it cools. It takes about 5-10 minutes. Put aside.
6. For mixing the outer layers:
7. In a large bowl, add the flour and coconut oil.
8. Mix to obtain a coarse texture.
9. To this mixture, add the oats, coconut sugar and baking soda.
10. Mix well using your fingers to really incorporate the ingredients.
11. Remove 1/2 cup of the mixture. Add the nuts to this 1/2 cup and set aside.
12. Press remaining mixture into an ungreased 8 x 8 baking dish.
13. Distribute your filling evenly over this layer.
14. Top with the mixture you set aside.
15. Distribute evenly and press lightly with your hand.
16. Bake at 350 ° for 35 to 40 minutes.
17. Let cool and cut.
18. Store in an airtight dish in the refrigerator and freeze. 

Notes
With a knife, delicately go around the dish with the blade in order to take off the dessert. Remove the dessert from the mold, place on a board and cut into squares.

Bon appétit!

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