It’s race season again – regardless of your sport. It happens every spring and like recent years, I’m feeling left out. It’s my own doing, of course, and I could definitely make running or cycling a priority, but right now, I’m not quite there. Sincerely, though, Cheers to those of you who are on it. I will get there, but I’ll be a few months behind and probably a bit late for the races and events (unless I hit some of the fabulous autumn ones, which is possible).
Since it’s race season, I want to share with you my (quasi) famous Pina Coloda Larabar bites. Erika even called me out once, so I’m finally making good on this. They are, of course, a knock off from the real deal, but if you really want to know, these are better. I’m not a fan of most real Larabars. They’re too sweet, too gummy, and too old. That whole packaging thing makes them darn convenient, but not as tasty as they should be.
For this, you’ll need an ingredient that can be a bit tricky to find, I admit. FREEZE-DRIED PINEAPPLE. But it’s worth looking, and I recommend some of the “food storage” websites. I found mine through Thrive when they did a gig at Costco, and no, I’m no affiliated with them at all. But you can also find them on Amazon, and check your local health food store. Everything else is usually found in a well-stocked whole-foods plant-based kitchen. I apparently really like dashes(-).
I rolled mine into balls. For photography’s sake, probably not my best bet since they look like meatballs, but for convenience’s sake, super handy. My kids love these, though I think they do find them a bit too sweet at times (no, my kids aren’t average),
These are Raw, Plant-based, and Gluten-Free if you use GF ingredients, which they should be. And they’re excellent training or race food.
Pineapple Coconut Larabars
1 1/3 c. pitted dates
1 c. raw almonds
1 c. freeze dried pineapple
¾ c. shredded unsweetened dried coconut
Water, as needed
Put everything in your food processor and let it rip, pulsing as needed. If, like mine, your dates are too dry, add just a little water (1T at a time) through the feed tube of your food processor to get it moving. It should ball up nicely and be super sticky. Either press into a well-oiled or parchment-lined 8×8 pan, or wet your hands and roll into balls. (I used my 1oz. scooper and these are a bit larger than I’d like.) Chill and cut into 1 ½” squares or transfer bites to an airtight container. Enjoy – they keep for awhile if you forget about them, but I don’t think you will.