Hello Dear Readers-
This vegan dessert is a crowd pleaser. The yummy bars are a family favorite in our house! And they’re pretty simple to make.
The ingredients can be pretty hard to find, though. Recently, I sent a care package to my daughter in NYC with the ingredients after she went on an unsuccessful wild-goose chase looking for them. A tip: If you are unable to find Anna’s, you can use 2 cups of graham cracker crumbs instead. I like to use Anna’s as they add a bit of spice and create a firmer base.
And if you can’t find the condensed coconut milk, there are recipes on-line for making your own.
Here is the recipe and you will find a printable version below.
Makes 16 Bars
1 cup vegan graham cracker crumbs (8 crackers)*
1 cup Anna’s Ginger Thins crumbs (22 thins)
6 tbsp unrefined coconut oil
3 tbsp maple syrup
1 can (11.25 oz) sweetened condensed coconut milk
3/4 cup dairy-free chocolate chips
1/3 cup unsweetened shredded coconut
½ cup pecans or walnuts, chopped**
pinch of flaked sea salt
Preheat the oven to 350F.
Line a 9-inch square pan with two pieces of parchment paper (one going each way).
Add the crumbs to a medium sized bowl. In another small bowl, melt the coconut oil in the microwave (or in a small pot on the stove).
Add the coconut oil and maple syrup to the crumbs. Combine thoroughly.
Spoon the crumb mixture into prepared pan. Press very firmly to create a base with even thickness. Pay special attention to the corners.
Pour the condensed coconut milk over the crumb crust. There is no need to warm it first.
Now evenly distribute the chocolate chips, shredded coconut and nuts over the condensed milk. Press the toppings down into the
milk lightly with your fingers. Sprinkle with flaked sea salt.
Bake in the oven, uncovered, for about 33-37 minutes at 350F or until the edges begin to bubble and become golden.
Remove the pan from the oven and place on a cooling rack for about 15 minutes. Once cooled slightly, transfer the pan to the freezer for about 2 hours to set. Remove from the freezer. Lift the bars out of the pan using the parchment paper. Place on a cutting board and use a sharp heavy knife to cut the bars into 16 even pieces (or more if you would like smaller bars).
Store the bars in the freezer or fridge.
*I create the graham cracker and Anna’s Ginger crumbs in a food processor.
** For a nut free version, I have had success with 1/2 cup puffed rice cereal in place of the nuts.
Recipe is adapted from Oh She Glows, Magical Coconut Bars