Ingredients:

2 1/2 cups gluten-free graham cracker crumbs

1/4 cup white sugar

1/2 cup vegan butter, melted

1 cup dairy-free chocolate chips

1 cup unsweetened flaked coconut

1 (14oz) can dairy-free sweetened coconut condensed milk

1 cup pecans (optional), chopped or whole

​

​

Instructions:

1) Preheat oven to 325 degrees. Line a 9-inch square pan with parchment paper.

​

2) In a medium-sized bowl mix graham crackers, sugar and butter together. Press mixture into a lined cake pan. I used my stand blender to make the crust but you can also use a fork. 

​

3) Sprinkle half of the chocolate chips, coconut, and pecans (optional) over crumbs. Pour the dairy-free condensed milk over the top, using a spoon to smooth the milk. Then pour the rest of the chocolate chips, coconut, and pecans on top.

​

4) Bake for 30 minutes. Let this delicious treat cool before cutting into squares. They are ok to leave in a covered container for a day but should be stored in the fridge. 

​

​

Serves 8-10 people, makes about 9-12 squares. 

​

​