Pineapple Coconut Bars

Preheat oven to 350ºF.

Line an 8 x 8 pan with parchment paper or aluminum foil, sprayed with cooking spray. Make sure you leave an overhang so you can pull the bars out.

In a bowl, add cashew meal, coconut oil and maple syrup. Mix until combined and evenly press into prepared baking pan. Bake in oven for 10 minutes, until lightly golden. Let cool for 10 minutes.

Meanwhile, prepare the filling. In a sauce pan over medium, low heat, add pineapple, maple syrup, water and cornstarch. Cook until thick and bubbly, stirring constantly while pressing down the pineapple with the back of the spoon, about 10 minutes. I used a potato masher to break the pineapple down a little at the end of cooking. Let pineapple mixture cool for about 5 minutes. Add mixture to baked crust.

For the topping, sprinkle coconut over pineapple and bake for 20-25 minutes, just until coconut is lightly golden.

Let bars cool completely and cut into 12 squares.