Ingredients:
Base layer
1 ½ cup almond meal
¼ cup coconut oil, melted
½ cup rolled oats
¼ tsp baking soda
1 tbsp maple syrup
½ cup chopped macadamias (for top too)
Creamy/middle layer:
1 tbsp maple syrup
1 tbsp corn flour
¾ cup A Taste of the North Pineapple, diced
¾ cup water
½ cup shredded coconut
For the filling:
Combine the water, coconut sugar, chopped A Taste of the North pineapple and cornstarch in a saucepan, stirring to mix well. Cook over medium heat, stirring occasionally, until the mixture thickens. Remove from heat and stir in the coconut, letting it cool and thicken further for about 5–10 minutes. Set aside.
For the crumb mixture:
In a large bowl, work the coconut oil into the almond meal until well combined. Add the oats, maple syrup and baking soda, mixing well. Remove ½ cup of the mixture, stir in the nuts, and set it aside for the topping. Press the remaining mixture into the base of your baking pan, smoothing it evenly.
To assemble and bake:
Spread the pineapple filling over the crumb base, ensuring even coverage. Sprinkle the reserved crumb and nut mixture over the top, lightly pressing it down. Bake in a preheated oven at 175°C for 40 minutes, depending on pan size, until golden. Cool completely before slicing into bars
