Put the pineapple in a bowl and cover with hot water. Let stand for 5 minutes and drain well.
Transfer to a food processor bowl with the cashews, pepitas, 1/2 cup coconut and sunflower butter.
Process until it comes together, and add the vanilla, limes, and salt.
Line a square baking dish with parchment paper.
Press the mixture into the dish.
To make the frosting, whisk the coconut cream, maple syrup, and lime juice until smooth.
Spread over top of the bars. Sprinkle remaining coconut on top.
Chill for at least 1 hour before slicing into 9 bars.
Store in the fridge.
Notes
Storing leftovers:Store leftovers in the fridge for up to 3 days.Ingredient notes:If you can’t find a can of coconut cream, you can put a can of coconut milk in the fridge overnight. When you open it, the cream will be on top and you can scoop that out. There will still be liquid in the can that you can use for a smoothie later on.For the shredded coconut, I toasted the half for topping in a 300-degree oven for 10 minutes, which is not technically “raw.” You can leave it untoasted if that’s a concern for you.Sourcing:I used this dried pineapple and this coconut cream.Pairs well with:Perpetual Vanilla Extract