As inspired by Oh She Glows here.

I did not want to use anything processed, so instead of Graham crackers, I used the pecans that were supposed to be on top for the crust. Then, I ran out of chocolate chips so I changed things up a little in the custard as well.

Finally, note that these are very lightly sweetened, so they might not be to everyone’s taste.

Ingredients:

For the base:

• About 5 dates (1/2c)
• 1c pecans
• 2 TBSP coconut oil
• 1/4tsp salt
• 2 TBSP maple syrup
• 1/4 tsp salt
• 1c oats

For the filling:

• 1 can coconut milk (light)
• 1/4c sugar (coconut or Turbinado)
• 1c unsweetened shredded coconut
• 2 tsp (heaping) maca powder
• 1/4c cocoa nibs, grounds
• 1/4c goji berries
• pinch salt

Instructions:

• pre-heat oven at 350F
• line a square pan with 2 pieces of parchment paper (one each way)
• add sugar and coconut milk to a small pan, bring to a quick boil and simmer for 15-20 min
• remove from the heat, add coconut, maca powder and goji berries; set aside
• make the crust by processing the pecans and dates, add the melted coconut oil
• add the oats, 1/4c at a time to reach a doughy consistency
• spread in pan, and pour the filling on top, add a couple pinches of salt
• bake for about 30 min, until edges are golden
• remove from oven, cool for about 30 more minutes, and then let set in the fridge