Recipe: Tropical Energy Bar With Macadamia Nuts

Portable nutrition that’s a cinch to make

This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here.


Portable nutrition that’s a cinch to make? Count us in. Wanderlust Hollywood executive chef Seamus Mullen’s tropical energy bar has a hint of sweetness without the added sugar to weigh you down.

“This high-fat, high-protein energy bar is terrific. It’s a great low-sugar snack or even a light breakfast. I’m a big fan of munching on these bars on my long bike rides.”

Tropical Energy Bar with Macadamia Nuts

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8 oz unsalted macadamia nuts
8 oz dried pineapple, unsweetened
4 oz dried coconut flakes, unsweetened
2 oz coconut oil
1 tbsp chia seeds
1 tsp coarse sea salt


In a food processor, combine everything except sea salt and chia seeds and pulse until it resembles a dry cookie dough. If you need to add a little moisture, drizzle in a small amount of cold water.

Fold in the chia seeds and sea salt with a rubber spatula and then spread onto a cookie sheet lined with plastic wrap. Cover and use a second cookie tray to press until even.

I like to cut the bars into the size I like and then freeze the whole tray until I’m ready to use them. Wrap individual bars in dual sided, parchment/foil wrappers.

Makes 2 12-oz bars 

Photo by Courtney Smith


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