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Coconut Chocolate Bars

Posted By Carol L. Hunter PhD, PMHCNS, CNP, Wednesday, February 1, 2017


2 cups Keebler graham cracker crumbs or a gluten free version

½ cup Earth Balance organic buttery spread

1 (14oz) bag of Bakers sweetened coconut flakes

2 (12oz) bags of chocolate bits, semi-sweet ( for dairy, soy and nut free mini chocolate chips, try Enjoy Life brand)

5oz, half bag of chopped walnuts

8 oz bag of chopped pecans

2 (13.5oz) cans of Lite coconut milk


Preheat oven to 350 degrees

Spread the buttery spread over the bottom of a 9 and ½ x 14 and ½ inch pan

Add the crumbs and press down with a spatula to even them out

Sprinkle the bags of pecans, walnuts, and chocolate bits over the crumbs

Use a utensil to spread out the coconut flakes over the chocolate and nuts

If desired, you can use one half the amounts to alternate two layers of each

Pour the coconut milk over the mixture and place into the preheated oven

Cook 30 minutes or until edges are bubbling and coconut has a golden brown top.

Cool well and cut into squares; store in an airtight container in the refrigerator.

Bon appetite and Happy Valentine’s Day!

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