There’s nothing quite as refreshing as an ice cold pina colada drink on a hot summer day. So we thought how can we combine the perfection of pineapple and coconut and transform it on a whole new level? By taking one of our favorite summer treats, chocolate fudge, and marrying it with the flavors of pina colada, we believe we’ve done just; Introducing Pina Colada Fudge Bars.

         Additionally, we wanted to make these fudge bars enjoyable by many. That’s why we chose to substitute regular wheat flour with the complementary flavor of coconut flour. Coconut flour breathes new flavor depth into this recipe while not taking away from any of the classic pineapple taste. Not to mention the array of added health benefits your body gets just from this simple alternative. 

Tips & Facts

If you are unfamiliar with coconut flour and don’t know where to start, here are some quick tips and facts to help with your baking:

• When using coconut flour as a wheat substitute it is recommend to use ¼ cup of coconut flour for every cup of wheat flour, as well as 1 egg (or egg replacer) to help baked goods hold shape. 
• Due to the nature of coconut flour being light and fluffy, it is also highly absorbent. Moreover, when using it in any recipe (substitute or not) it’s recommend to use extra liquid or egg to help baked goods bind together easier.   
• Coconut flour is LOW CARB! A single 2 Tbsp serving has 4g of dietary fiber (14 percent DV), 2g of protein, and only 8g of carbohydrates (3 percent DV). Furthermore, it has a lower glycemic index than wheat flour and it’s rich fiber density helps regulate blood sugar levels.

Lastly, these bars are:

• Gluten free
• Rich in protein, healthy fats, and fiber

Pina Colada Fudge Bars

Prep Time: 15 min
Cook Time: 8-10 min
Total Time: 2hr 10min

Directions

1. Preheat the oven to 350 degrees.
2. In a food processor, blend together graham crackers, coconut flour, unsalted butter and light brown sugar.
3. Press mixture into the bottom of a 9” baking pan, and bake for 8-10 minutes or until golden brown. Set aside to cool.
4. In a medium pot, over medium-low heat, melt the chocolate chips. While mixing frequently, add sweetened condensed milk, butter, marshmallow fluff, salt, shredded coconut, coconut sugar, both extracts and pineapple chunks. Mix until combined.
5. Pour mixture over the cooled crust. Let bars chill for at least 2 hours or overnight.
6. Cut into pieces and top with shredded coconut and maraschino cherries. Keep refrigerated for up to a week.

Nutrition:
Calories 434 | Fat 13.5g | Cholesterol 18mg | Sodium 133mg | Carbohydrates 74.4g | Fiber 2.8g | Sugars 48g | Protein 3g | Potassium 27mg | Calcium 117mg | Iron 1mg