½ cup coconut sugar, maple sugar, cane sugar or brown sugar
2 cups graham cracker crumbs* (about 14 crackers pulverized in a food processor)
6 Tablespoons unrefined coconut oil or unsalted butter, melted
2 Tablespoons pure maple syrup
1 cup dates, pitted and diced (or omit dates and increase sugar to ⅔ cup)
1 cup dark or semi-sweet chocolate chips (check the label for vegan chocolate)
1 cup unsweetened shredded coconut
¾ cup pecans, chopped
Instructions
Preheat oven to 350 degrees. Lightly grease (coconut oil is fine) an 8x8 or 9x9-inch baking dish and line it with unbleached parchment paper.
Prepare condensed coconut milk: pour coconut milk into a medium size saucepan and whisk in coconut sugar. Bring to a boil over medium high heat and lower heat to a simmer. Cook for 12-14 minutes, whisking occasionally, until the mixture thickens slightly and is reduced. I pour it back into the can and look for it to be about an inch below the rim. Remove from heat to cool.
Prepare graham cracker crust: Combine graham cracker crumbs, coconut oil, and maple syrup. Transfer mixture to prepared pan and press down firmly, making an even layer. The crust mixture needs to be pressed as firmly as possible. I use a metal measuring cup to pack it in.
Pour condensed coconut milk mixture over the crust. Sprinkle on the diced dates and then the chocolate chips, followed by the coconut and then the pecans. Press the mixture down lightly with your hands until the coconut milk soaks upward into each layer.
Bake in the oven, uncovered, for 25-35 minutes, until the edges are golden. Remove from pan and place on a cooling rack for approximately 30 minutes. Set bars in the freezer for 2 hours or the refrigerator for 4 hours or overnight. If put in the freezer, bars will need to be defrosted before eating. Store in the refrigerator.
Notes
*Many graham crackers contain honey which is not vegan. Check the ingredients to be sure. You can also use GF graham crackers, but you will need more than 14 since they are usually smaller. Measure 2 cups of crumbs.
Recipe by Pamela Salzman at https://pamelasalzman.com/magic-bars-recipe/