The classic Hello Dolly Bar veganized. Graham cracker crust, dark chocolate, pecans, sweetened condensed coconut milk and shredded coconut!
Preheat oven to 375 degrees.
Start by making the sweetened condensed coconut milk, add the entire can of full fat coconut milk to a small sauce pan. Bring to a boil, reduce heat to low and whisk in the maple syrup. Simmer for 25-30 minutes or until reduced by about 1/4th or so and is thick.
While the coconut milk is cooking, in a medium mixing bowl, combine the graham cracker crumbs, brown sugar and melted vegan butter. Stir until fully combined and crumbs hold together.
Press the graham cracker crust into a 9x13 inch baking dish lined with parchment paper. Make sure to press down firmly, I recommend using a cup. Make sure it is even throughout the dish. Bake at 375 degrees for 10-15 minutes until the crust is pretty firm.
Once the crust is out of the oven and the condensed milk is done, layer everything. Top the crust with chocolate chips, then pecans, then all of the sweetened condensed coconut milk, then the shredded coconut. Make sure all the toppings are spread evenly.
Bake at 375 degrees for 10-15 more minutes until the coconut on top is brown and toasty. Let cool completely, then cut and serve!
If you don't want to make your own sweetened condensed milk, Edward and Sons has an amazing canned sweetened condensed coconut milk!
Recipe adapted from Martha Stewart.