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Snack recipe · from the recipe book

Piña Colada Pineapple Date Coconut Bites

Chewy, tropical bites with bright pineapple, caramel-sweet dates, nutty pepitas and a snowy coconut coating.

Piña Colada Pineapple Date Coconut Bites

Ingredients

  • ½ cup chunks70 gPineapplefinely chopped and patted dry
  • 4 dates84 gMedjool dates, pittedroughly chopped
  • ¾ cup60 gOld-fashioned rolled oats
  • ½ cup40 gSweetened shredded coconutdivided
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 1¼ tsp6 gLime juice
  • ½ tsp2 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Finely chop the pineapple, spread it on paper towels and press firmly to soak up as much juice as you can.
  2. In a food processor, pulse the pumpkin seeds until coarsely chopped, then add the dates and process until they form a sticky paste.
  3. Add the oats, half of the coconut, the lime juice, the vanilla and the salt, and pulse until the mixture clumps together.
  4. Add the pineapple and pulse a few times just to mix it through; it should hold together when squeezed.
  5. Cover the bowl and refrigerate overnight, at least 8 hours, so the oats soften and the mixture firms up.
  6. Spread the remaining half of the coconut on a plate. Roll the chilled mixture into 12 balls and roll each in the coconut to coat.
  7. Serve 3 bites per person. Keep leftovers covered in the fridge for up to 3 days.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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