Growing up in a house full of foodies, I always had a great home cooked meal courtesy of the rents. As Eve has explained, our parents travel the world to learn new cooking techniques and styles. One area of cooking that wasn’t touched in my family was baking, so I decided to take on the role as baker of the household. Since becoming vegan 6 months ago, I have had to learn a new way of baking. I have had my ups and down in the process, but would like to share a super successful recipe that everyone seems to love, Vegan Magic Bars! The recipe is as follows: One 9x13in baking sheet or 24 muffin tins One bag of vegan chocolate chips (semi sweet or dark or a combination of both-really whatever your taste buds enjoy most!) One bag of sweetened shredded coconut 1 ½ cups of toasted chopped pecans one can of light coconut milk one box of graham cracker crumbs – or you can make them yourself ½ cup of earth balance butter
1. Preheat oven to 350 degrees 2. Place pecans on baking sheet and toast for approx 10 minutes, but keep an eye on them because you don’t want them to burn – when these are done place in a small bowl and put aside 3. Line your baking sheet with parchment paper or wax paper or muffin liners 4. Melt earth balance butter in a small saucepan 5. In a small bowl combine graham cracker crumbs with butter and press into baking sheet to create the first layer, should be smooth and even 6. Pour coconut milk over the graham cracker layer, it should be fully absorbed so pour carefully and evenly 7. Place a layer of chocolate chips over the warm graham cracker / coconut milk layer and press down lightly 8. Do the same with the toasted chopped pecans 9. Repeat with the shredded coconut 10. Place in oven for 20-25 minutes or until the top layer of coconut is lightly browned 11. After baking place directly in the fridge to cool for two hours or overnight then cut into square and ENJOY!
I make these all the time because they are simple, easy, and always a crowd pleaser!
Oh and here are a couple pics I love lof Liza: