• Puree the fresh pineapple in a small blender, and mix with vanilla protein powder and coconut flour. I used my hands to mix the dough to knead and press the dough into shape.

  Do a quick taste test and add 1-2 tablespoons of honey or maple syrup if desired.

  Add more coconut flour if the dough is too soft, add a teaspoon of water or milk if the dough is too thick

  Add some chopped pineapple into the dough for additional texture.

  Shape the dough into a flat, rectangular shaped mound. For the best results, wrap in plastic wrap, then let it rest in the fridge for at least 30 minutes to firm up.

  Slice into 5 bars or more smaller squares and place in the freezer until solid.

White Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Working quickly, using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Drizzle with more chocolate if desired.

  Let the chocolate set in fridge before enjoying

  Store these protein bars covered in the fridge for up to 1 week or freezer for up to 3 months.

  Notes:

  Vanilla protein powder is sweet enough that the bars turn out sweet without adding sugar. If using unflavored protein powder, add a tablespoon or two of honey or maple syrup to taste.

  Coconut flour and protein powders are all very different depending on brands, so if you find that the dough is too soft, add more coconut flour; if the dough is too thick, add a teaspoon or more of water or milk.