Coconut bars, vegan + GF

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.


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


  • 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