I developed this vegan version of my new pina colada bars so that those who don’t do eggs could still enjoy the creamy goodness that is this dessert. These allergen free Pina Colada bars are a tribute to the sun soaked beaches and laid back atmosphere of the island and are easy to whip up anytime.

CRUST
2 c Better Batter Gluten Free Flour
1 c Better Batter Corn Free Powdered Sugar, plus more for dusting.
pinch of salt
1 c earth balance soy free sticks, plus more for greasing the pan

FILLING
2 c crushed pineapple
1 c granulated sugar
4 tbsp Better Batter Gluten Free Flour
1/8-1/4 tsp imitation coconut flavoring.

DIRECTIONS

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.

Make the crust by combining the 2 c Better Batter flour, 1 c Better Batter corn free confectioners sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. Bake for 15 minutes, or until the crust just begins to brown.

Meanwhile, to make the filling: mix together the pineapple, sugar, 4 tbsp Better Batter flour, and imitation coconut flavoring. Remove the hot pan from the oven and spread the pineapple mixture evenly over the crust. Return pan to the oven and bake for another 30 minutes or so, or until filling starts to thicken/set.

Remove from the oven and allow to cool completely. Sprinkle with additional Better Batter corn free confectioners’ sugar, if desired, and cut into squares.