Dairy-Free Coconut-Pineapple “Cheesecake” Bars

Ingredients

Crust

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup arrowroot flour
• 1/2 teaspoon finely ground sea salt
• 1/2 cup palm shortening
• 1 egg

Filling

• 8 oz softened dairy free cream cheese (I like the Kite Hill brand)
• 2 egg yolks
• 1 can dairy free sweetened condensed milk
• 2 Tbsp vanilla
• 1-14oz can crushed pineapple
• 2 cups shredded coconut, divided

Instructions

Crust

1. Preheat oven to 350°F
2. Combine almond, coconut, and arrowroot flours along with salt in medium bowl.
3. Cut in palm shortening with pastry cutter or fork until resembles course sand.
4. Pulse with a food processor or mix in egg until dough forms.
5. Press dough into greased 8″x 8″ baking dish.

Filling

1. Using a hand mixer, in a medium mixing bowl beat cream cheese until fluffy and smooth.
2. Beat in egg yolks one at a time until combined.
3. Beat in sweetened condensed milk and vanilla until mixture is smooth.
4. Add crushed pineapple (with juice) and one cup of shredded coconut.
5. Pour mixture over crust and top with remaining shredded coconut
6. Place in oven for 60-75 min or until center is set and coconut is lightly browned.
7. Enjoy plain or topped with cherries, strawberries or whatever your tastebuds are craving!

XOXO,

Tiffany