1 cup low-fat graham crackers, crushed
1/4 cup crushed walnuts
1/2 cup reduced-fat, unsweetened coconut (I used regular full-fat coconut, same deal with the crackers)
1/3 cup natural peanut butter
1/4 cup nondairy milk
1 cup nondairy chocolate chips
5 tablespoons rice or almond milk
1. Crush graham crackers in food processor. In a separate bowl, add walnuts, coconut, and peanut butter. Stir in crushed graham crackers.
2. Slowly add milk and mix. If the mixture does not hold together, continue adding additional milk until all ingredients stick together. However, don't make it too soft, and if necessary use your hands.
3. Spread mixture evenly into a 9x9 nonstick baking dish.
4. In a saucepan, melt chocolate chips together with rice or almond milk over medium heat. Stir until smooth.
5. Spread chocolate mixture on top of peanut butter mixture. Refrigerate for 1 hour or until hardened. Cut into squares and enjoy!
These are quite delicious and a perfect summer dessert! You could probably melt the chocolate chips in the microwave so that you wouldn't even have to use the stovetop. This one's a keeper.
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