1 1/2cupcashews(whole, raw organic, grind to a fine meal)
2cupscoconut meat(sun-dried, unsulfered, organic)
2pineapples(large, fully ripe, organic)
15dates(medjool, large, sun-dried, unsulfered, organic)
Place the coconut meat in your food processor and pulse rough chop.
Add this to a medium mixing bowl and cover with 2 cups filtered water, stir well and allow to soak for 3 hours at room temperature.
Drain in small mesh strainer over a bowl, then allow to set in strainer for 9 hours.
Halve the dates length wise and pit.
Add the pitted/halved dates to another medium bowl and cover with 2 cups filtered water, allow to soak 12 hours at room temperature.
Drain the dates but reserve the soaking liquid.
Remove the top and bottom of one of the pineapples and core. Gently remove the outer skin down to the meat. Fine dice enough of this pineapple to make 3 cups of small diced pineapple, reserve the rest covered in the refrigerator.
Place these dices on the solid tray of your dehydrator for 3 hours. When done, place in a large bowl covered at room temperature until rest of ingredients are done.
Place the soaked dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth.
Add the date puree, drained soaked coconut meat and cashew meal in with the dehydrated pineapple dices and blend well for 2 minutes by hand with a spatula until well incorporated.
In an un-greased 6 x 13 pan, evenly spread this mixture to fill the pan end to end and top to bottom. Cover and refrigerate for 12 hours or overnight.
With a sharp knife, gently cut into 36 even rectangle bars. Remove the cut pieces gently with a thin sheet cake spatula and place on the solid trays of your dehydrator and dehydrate for 5 hours.
Flip the bars over after 3 hours and continue to dry until medium chewy but NOT crispy (yes it is okay to taste test them!)
Now take the remaining pineapple, remove the skin-top-bottom and lay on its side and slice into 1/2 inch rings.
Lay each bar on the slices and cut the pineapple to fit each bars evenly. Reserve the trimmings for another recipe. Gently press the dried bar evenly on top of the pineapple piece that it is cut to, to adhere and set aside.
Repeat with all of the bars. Serve and be whisked away to the tropics!