|170 gr||dried no-sugar-added pineapple (about 2 cups), coarsely chopped|
|2||cups macadamia nuts|
|1||cup unsweetened coconut flakes|
|⅓||cup melted virgin coconut oil|
|1||tablespoon chia seeds|
|1¼||teaspoons kosher salt|
Pulse pineapple in a food processor (it can be very tough, even for a food processor, so pre-chopping gives it a needed head-start; you may also find you need to use long pulses) until finely chopped. Add nuts and pulse until coarsely chopped. Add coconut flakes, oil, chia seeds, and salt. Pulse until a coarse purée forms.
Transfer pineapple mixture to a plastic wrap-lined rimmed baking sheet. Top with another piece of plastic wrap and roll or press to a 9x6" rectangle. Chill until firm, about 1 hour.
Cut into 12 bars. Wrap each bar in a sheet of parchment-lined foil to take on the go, or roll into balls. Either way, be aware that they soften quickly at room temperature because of the coconut oil.
Do Ahead: Bars can be made 3 months ahead. Transfer to an airtight container and chill, or wrap and freeze up to 6 months.