Adults want some chocolate for Halloween too and this dessert is better than anything that will come out of a wrapper. The coconut oil in this recipe eliminates the need for butter and if you can find the dairy-free chocolate chips in the supermarket it’s completely Moo-free. Tip: You may want to share some with friends so you don’t eat the whole pan yourself.
Prep Time: 10 minutes Cook time: 15 minutes Makes 30 squares
15 graham crackers
1 cup of coconut oil melted
1 1/2 cups chopped almonds
1 bag (10oz) dairy free chocolate chips or chunks
1 cup crushed pretzels (any shape will do)
1/2 tsp coarse salt
Take a rimmed baking sheet and line it with foil or parchment paper for easy cleanup. Lay 15 graham crackers along the bottom of the pan. Pour the melted coconut oil evenly across all of the graham crackers. Sprinkle the chopped almonds, chocolate chips and pretzels on top of the crackers. Bake at 350 degrees for 15 minutes. The chocolate should act as a glue to hold the toppings onto the cracker. You may want to spread them a bit to ensure the toppings adhere. Sprinkle with coarse salt and refrigerate for 45 minutes to harden the chocolate. Remove from pan and use a sharp knife to cut each graham cracker in half. Store in an airtight container in the fridge for up to a week.