Ingredients
1 teaspoon pure vanilla extract
1 cup dairy-free dark chocolate chips
1/2 cup full-fat coconut milk
1/4 cup maple syrup or agave nectar
1 1/2 cups crushed graham crackers (or gluten-free graham crackers)
1/4 cup melted coconut oil
1/2 cup unsweetened shredded coconut
1/2 cup chopped nuts (such as almonds or walnuts)
Dairy-free whipped topping (optional, for garnish)
Fresh berries (optional, for garnish)
Preparation Steps
Create the Crust:
Mix the crushed graham crackers with melted coconut oil in a bowl until they form a moist, sandy consistency.
Firmly press this mixture into the bottom of an 8×8-inch baking pan, creating an even layer. Chill the crust in the refrigerator while preparing the filling.
Prepare the Chocolate Filling:
Warm the coconut milk in a small saucepan over medium heat until it starts to simmer. Make sure not to boil.
Remove from heat and add the dairy-free chocolate chips, stirring until completely melted and smooth.
Stir in the maple syrup (or agave nectar) and vanilla extract until fully combined.
Layer and Top:
Spread the chocolate filling evenly over the chilled graham cracker crust.
Sprinkle shredded coconut and chopped nuts on top, ensuring even coverage.
Chill to Set:
Place the pan in the refrigerator and allow the dessert to set for a minimum of 2 hours, or until the chocolate layer is firm to the touch.
Enjoy.