Name: The alohaaaa pina coladaaaa
Total time: 15 min
Yield: 20 servings
Ingredients: One 398 milliliter can pineapple; 1/2 cup (150 grams) date puree; 1 egg; 1 tablespoon (15 milliliters) spiced rum or artificial rum extract; 1 teaspoon (5 milliliters) baking soda; 1 tablespoon (15 milliliters) baking powder; Pinch of salt; 1 cup (150 grams) gluten-free flour or another type of flour; 1/4 cup (40 grams) chia seeds; 1/2 cup (50 grams) unsweetened shredded coconut; 1/2 cup (40 grams) store-bought toasted coconut slices

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YIELDS

20 ENERGY COOKIES

15 Mins

Ingredients

'Orange' ingredients

One 398 milliliter can pineapple
1/2 cup (150 grams) date puree
1 egg

'Blue' ingredients

1 tablespoon (15 milliliters) spiced rum or artificial rum extract
1 teaspoon (5 milliliters) baking soda
1 tablespoon (15 milliliters) baking powder
Pinch of salt

'Pink' ingredients

1 cup (150 grams) gluten-free flour or another type of flour
1/4 cup (40 grams) chia seeds
1/2 cup (50 grams) unsweetened shredded coconut
1/2 cup (40 grams) store-bought toasted coconut slices

Directions

Preheat the oven to 350°F (180°C).
Puree the pineapple to a smooth consistency using a hand blender (zoom, zoom!).
In a bowl, combine the ingredients from the orange section.
Add the ingredients from the blue section. Wait for a light frothing to occur (just for fun), then mix well.
Mix in the ingredients from the pink section until combined.
Line a baking sheet with parchment paper or a silicone mat—otherwise, everything will stick.
Drop spoonfuls of dough to create beautifully round energy cookies. Decorate as desired.
Bake for about 15 minutes. Transfer the baked cookies to a cooling rack, and bask in their mouth-watering aroma. What a fiesta! C’est la fête!

Check out a delicious date puree recipe here.

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