I am obsessed with making energy balls and bars. I didn’t have any pineapple, macadamia nuts or almond butter on hand so I substituted dried apricots, cashews and cashew butter and they came out great. So feel free to substitute ingredients. Below is the original recipe (which I have yet to make!) To toast the nuts, coconut and oats, spread them out in a thin layer on a baking sheet and bake for about a 8 minutes at 350F.
12 pitted Medjool dates
1 1/4 cups uncooked regular rolled oats, toasted
1/2 cup unsweetened flaked coconut, toasted
1.2 cup chopped macadamia nuts, toasted
1/2 cup chopped dried pineapple
1/4 cup unsweetened almond butter
1/4 cup raw honey
2 tablespoons refined coconut oil
1/4 teaspoon kosher salt
Line the bottom of an 8 inch square baking dish with parchment paper, allowing a few excess inches of parchment to extend past the sides of the dish.
Process the dates in a food processor until finely chopped and the dates begin to form a ball. Transfer to a medium bowl, add the oats, coconut, nuts and pineapple. Stir to combine.
Combine the almond butter, honey, coconut oil and salt in a small saucepan over a medium heat. Cook, stirring often, until smooth, about 2 minutes. Pour over the date mixture and stir until well blended. Spoon the mixture into the prepared baking dish. Top with a piece of plastic wrap and press onto the surface of the mixture. Freeze until firm, about 15 minutes.
Using the parchment paper, remove from the baking dish. Cut into 12 bars. I like to wrap each bar individually in plastic wrap and then keep in the fridge.