1 graham cracker pie crust (Arrowhead Mills free of dairy and honey)
2 TBL dairy-free butter (Earth Balance), melted
1 bag chocolate chip morsels (Whole Foods 365 brand green bag is vegan)
dairy-free sweetened condensed milk (Soymilke condensada de soya)
bag of coconut (I used raw flakes, but you can use what ever coconut you prefer)
Melt dairy-free butter. In a small bowl, turn out graham cracker crust and add melted butter replacement. Mix with hands to combine. Press crust into pan to cover the bottom of the pan (use 1 9×11, or several small tart pans or any dish that you choose). Layer in the following: chocolate chips, drizzle on sweetened condensed dairy-free milk, then coconut. There is no set amount, just layer in to your liking. Repeat the chocolate, milk, coconut layer 3 times. Bake for 25 minutes (tent with aluminum foil if coconut starts to brown too much). Coconut should take on a slightly brown toasted color.
Remove from oven and let cool. Turn out onto a plate and then back onto another plate so it is face up. Cut into small bitesize pieces and enjoy.
Tips: To thin out the condensed milk so it drizzles , place can in a bowl of hot water so most of the can is sitting in the hot water. Let stand for 1 minute, shake well and open.
Order Soymilke sweetened condensed dairy-free milk for this recipe from Pangea The Vegan Store