Ingredients:

  • 1 can light coconut milk*
  • 2/3 cup coconut sugar*
  • 2 cups vegan graham cracker crumbs*
  • 6 tbsp coconut oil*
  • 3 tbsp maple syrup
  • 3/4 cup dairy-free chocolate chips
  • 1 cup unsweetened shredded coconut
  • 3/4 cup pecans, chopped
  • pinch of flaked sea salt, for garnish (optional)

Instructions

  1. Prepare condensed coconut milk: Preheat oven to 350F and line a 9-inch square pan with two pieces of parchment paper (one going each way). Add entire can of coconut milk into a medium-sized pot, and whisk in the coconut sugar. Increase heat to medium and bring to a low simmer. Watch closely as it can boil over very quickly! Simmer on low-medium heat for about 12-14 minutes, whisking occasionally, until the mixture thickens slightly. If film develops on the top as it condenses, just whisk it back into the mixture. Remove from heat to cool while you prepare the crust.
  2. Prepare graham cracker crust: In a pot, soften coconut oil over low heat until mostly melted. Add to a mixing bowl along with graham cracker crumbs and maple syrup. Stir very well until thoroughly combined. Spoon graham mixture into prepared pan. Starting at the centre of the pan, press the graham cracker crumbs as firmly as you can, moving outward from the centre. The harder you press the crumbs into the pan, the better the bars will hold together. I used a pastry roller at the end to really pack it all in and I had no problems with crumbling when I sliced the bars.
  3. Assemble: Pour warm condensed milk over the graham crust. Now, sprinkle on the chocolate chips, followed by the coconut, and finally the pecans, evenly over the condensed milk. Press the mixture down lightly with hands until the coconut milk soaks upward into each layer. Sprinkle with flaked sea salt (optional).
  4. Bake in the oven, uncovered, for 27-31 minutes at 350F (I baked for 30 mins), until the edges are golden. Remove pan from oven and place on cooling rack for about 30 minutes. Now, transfer the pan to your freezer for 2 hours (quick-set method). Or chill the bars in the fridge for a minimum of 4 hours or overnight. When set, cut into squares (thaw at room temp first if removing from freezer). Bars can be wrapped up and left on the counter, or in the fridge or freezer.

Substitution notes: 1) You can use full-fat coconut milk instead of light. 2) Coconut sugar can be subbed for any granulated sugar (Sucanat, natural cane sugar, brown sugar, etc). 3) Two cups of graham cracker crumbs produced a fairly thick crust (see photo). You can probably reduce the amount to 1.5 cups if you want a thinner crust. 4) You can probably sub non-dairy butter for coconut oil. 5) I purchased my graham cracker crumbs from Bulk Barn.

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