Another childhood memory, come to life! Glorious, compassionate, Vegan Life, that is! 😉 This recipe isn’t in the cookbook yet, so I’m sharing it here for the holidays. Enjoy!
Even More Magical Cookie Bars
1 1/2 C Graham Crackers
1/2 C Coconut Oil, melted
1 t Vanilla Extract
1/2 t Sea Salt
1 Can Coconut Milk, shaken well
2 C Chocolate Chips
1 1/3 C Large Coconut Flakes
1 C Pecans or Walnuts, Chopped
Optional:
1/8 C Maple Syrup
Preheat oven to 350°. Food process Graham Crackers into crumbs. Alternatively, smash them in a plastic bag with a rolling pin or wine bottle. Add to melted coconut oil, vanilla, and sea salt, stirring thoroughly. Press into oiled pan firmly.
Pour the coconut milk evenly on top of crumbs, with or without the optional maple syrup stirred in. Mix the chocolate chips, nuts, and coconut flakes together in a bowl then distribute evenly on top of crust.
Oil the pan with coconut oil, bake until the coconut is golden, about 25-30 minutes. Garnish with a bit of salt. Refrigerate until firm.
makes 2 dozen
Recipes for Compassion the cookbook is available for download. Only $10 gets you over a hundred carefully crafted Vegan recipes:
Thank you dear readers for your continued encouragement and support! ♥
Recipes For Compassion 
This definitely looks like what I would refer to as a dolly bar when I was young! Looks great!
LikeLiked by 1 person
Mmm … My favorite childhood dessert veganized! And without white sugar! Thank you, thank you!
LikeLike
You’re very welcome! 🙂
LikeLike
I’m wondering what brand of graham crackers you use as I’ve never been able to find some that are vegan…thank you!
LikeLike
hi Chris — Murray Cinnamon Grahams, Nabisco Original Graham Crackers, and Jo-Sef Gluten Free Grahams are all Vegan! 🙂
LikeLike
Thank you! I will check those out. Except the Nabisco/Kraft…not a cool company.
LikeLike
What size pan?
LikeLike
Leigh, thanks for asking… use a 9 x 13″ pan 🙂
LikeLike
I attempted to make these today. Pulled them out of the oven and it seems the bottom layer of graham cracker is more of a mushy layer…do they firm up after cooled? Any recommendations?
LikeLike
I attempted to make these today. Pulled them out of the oven and it seems the bottom layer of graham cracker is more of a mushy layer…do they firm up after cooled? Any recommendations?
LikeLike
Yes! Just stick them in the fridge and they’ll firm up nicely 🙂
LikeLike
Made this last night & tried it this morning. I used a lite coconut milk. The graham cracker part is barely visible & I cannot taste it. Can’t taste the pecans either. Too much chocolate. Not sure if the lite coconut milk caused the graham crust to be kinda mushy? It was difficult to measure 1.5 c of graham cracker before smashing them so I used 1.5 c of food processed grahams. I loved eating these as a kid so was excited to make these. My results were not so good 😦
LikeLike
hi Jen, Sorry that didn’t work out for you! It’s definitely the lite coconut milk. That stuff basically has the consistency of water so it won’t thicken up, in a “buttery” way, like we need it too.
LikeLike