Description
Decadent seven layer bars with a crispy graham cracker crust, sweetened condensed coconut milk, and a mix of nuts and dairy-free chocolate chips.
Ingredients
Scale
- 1 1/4 cup graham crackers, crushed (substitute gluten-free graham crackers as needed)
- 1/2 cup vegan butter, melted (about 113 g)
- 11.25 oz can dairy-free sweetened condensed coconut milk (approx 320 g)
- 3/4 cup dairy-free chocolate chips (about 120–130 g)
- 1/2 cup pistachios, shelled & crushed (about 60 g)
- 1/2 cup walnuts, crushed (about 50 g)
- 1/3 cup unsweetened coconut flakes (about 25 g)
Instructions
- Preheat the oven to 350°F (175°C).
- Cut a piece of parchment paper to fit across an 8×8 or 9×9 square baking pan, leaving overhang on two opposite sides.
- In a small bowl, combine the crushed graham crackers and melted vegan butter. Mix until evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool briefly.
- Evenly spread the coconut flakes, chocolate chips, pistachios, and walnuts over the cooled crust.
- Pour the dairy-free sweetened condensed coconut milk over the layered toppings.
- Sprinkle the reserved coconut, chocolate chips, and nuts on top.
- Bake for 25–30 minutes, until the edges are bubbly and the top is lightly golden.
- Let cool to room temperature, then refrigerate to fully set before cutting into squares.
Notes
These bars can be refrigerated for 5–7 days or frozen for up to 3 months. For best results, chill overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 252
- Sugar: 16.5g
- Sodium: 100mg
- Fat: 15.6g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24.6g
- Fiber: 2g
- Protein: 2.9g
- Cholesterol: 0mg