Today’s recipe of The Hawaiian – Piña Colada Bars is brought to us by talented food blogger toraflorafood
When I opened the bag of Tea and the gang’s the Hawaiian- Piña colada black tea, I felt a strong scent of summer breeze coming at me, the longing to get out of sweden grew stronger, and I got a feeling of being on the beach in Sri Lanka for a moment.
This tea is a black tea from Sri Lanka, flavored with coconut, pineapple, rosehip, dried apples and some Hibiscus flower that grow in tropical places in the world. Hibiscus contains antioxidants and is said to prevent heart disease by lowering cholesterol and triglycerides.
So I developed a recipe that contains this healthy and fragrant tea. It became my Piña Colada Bars! I want you to feel like you are on a beach by the Indian Ocean when you are eating them!!!
- 50g cashew nuts
- 50g dates
- 30g coconut flakes
- 1 teabag of the Hawaiian-Piña colada black tea
- 100g fresh pineapple
- 30g apple
- 60g coconut cream
- Vegan sugar-free chocolate
- 1 teabag of the Hawaiian-Piña colada
- apple peel
Servings: Makes 4 bars
1. Mix all ingredients to the bottom part until a nice dough is formed.
2. Divide the dough into 4 pieces and press them into oblong silicone molds.
3. Peel the apple and save the apple shell for decoration.
4. Mix the pineapple and apple into a smooth mixture.
5. Add the coconut cream to the pineapple and apple mixture and stir with a spoon.
6. Divide the mixture on top of the bottom layer.
7. Put the pastry in the freezer for a few hours.
8. Cut the apple shell into thin strips.
9. Take out the bars from the freezer about an hour before it’s time for serving.
10. Melt chocolate and sprinkle it over the bars.
11. Decorate with a tea bag of the Hawaiian-Piña colada black tea, apple shells and roses.
Article written by and all photos are copyright of toraflorafood