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Creamy Piña Colada Bars
[Vegan, Gluten-Free]

BD By: Barbara Deisinger

Author Bio

Healthy plant-based food that's fun and creative. Hi, my name is Barbara Deisinger and I hope... Read More

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Creamy Piña Colada Bars [Vegan, Gluten-Free]

Dairy Free

Sweet, tart, creamy, and tropical. This yummy dessert brings all the wonderful, summery flavors of a piña colada, only without the alcohol, so anyone can enjoy! It's made from two delicious components: a crisp, no-bake crust is made from a combination of popcorn, nuts, dried pineapple, and coconut and a... Read More

Ingredients You Need for Creamy Piña Colada Bars [Vegan, Gluten-Free]

3 cups coconut milk (from a can)
3 cups pineapple juice
4 tablespoons agar agar flakes
1 cup shredded coconut
1 cup dried pineapple
1/2 cup popcorn
1/4 cup walnuts
3 Medjool dates

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How to Prepare Creamy Piña Colada Bars [Vegan, Gluten-Free]

Combine the desiccated coconut, the dried pineapple, the popcorn, walnuts, and the dates in a blender. Blend the ingredients until they form a soft sticky mass (you still want a bit of texture so don’t blend it until it's completely smooth).
Press the mixture into a tin (8x8 inches, or anything of similar dimensions) so it forms a nice even layer. As a tip, once you have pressed it in with your fingers, use the back of a tablespoon to make it really smooth.
Put the tin in a freezer to cool.
Put a bowl in the refrigerator (this will be used later on).
Meanwhile, put 2 cups of pineapple juice and 1 cup of coconut milk in a pot stir them so they are well combined. Then sprinkle 2 tablespoons of agar agar on the surface. Don’t stir it (it won’t work as well if you do). Heat the mixture up until it starts to boil. Then, let it simmer for about 8 minutes and occasionally stir it.
Remember the bowl you put in the refrigerator? Put 2-3 teaspoons of the coconut and pineapple juice mixture in the bowl and put it back in the refrigerator. Leave it in for about 5 minutes (having an already cold bowl means it sets faster).
If the mixture in the bowl has set … success! If not, add a little more agar agar and try again.
Take the base layer out of the freezer, this should be nice and cold so the mixture starts setting quite quickly (no soggy bottoms here please)! The best way to pour the liquid over the base is if you hold an upturned tablespoon under the pouring stream so the liquid is dispersed making it less likely to break up the base. Leave it to cool for about 10 minutes outside the refrigerator. Then put it in the refrigerator for about 30 minutes.
Now you pretty much have to repeat the previous steps. This time combine 2 cups of coconut milk with 1 cup pineapple juice with 2 tablespoons agar agar. Check to see if it sets. Now look whether the other layer in the refrigerator has set, but the very technical method of poking it. If it wobbles, awesome, of it’s still “liquidy” leave it set for a bit longer. Then again pour the liquid over the base and 1st layer with the aid of a spoon. Leave it out for 10 minutes and put it in the refrigerator for 30 minutes.
If it has all set, cut it into squares, whatever size you want.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.