Excerpted from The China Study Cookbook: Revised and Expanded Edition by LeAnne Campbell, PhD
During the holidays, this is one of my favorite treats to make. Sometimes I roll the graham cracker mixture into balls and then dip them into the chocolate mixture. Not only do family and friends love them, but it’s nice to have others around to help eat them. Otherwise, I’ll eat the entire pan before the day ends!
Makes 6–7 servings
1 cup ground low-fat graham crackers
1/4 cup finely chopped walnuts
1/2 cup unsweetened shredded coconut
1/3 cup natural peanut butter
1/4 cup unsweetened nondairy milk (rice, soy, almond, etc.), plus more as needed
1 cup vegan chocolate chips
5 tablespoons unsweetened nondairy milk (rice, soy, almond, etc.)
1. In a large bowl, combine graham cracker crumbs, walnuts, coconut, and peanut butter. Stir well.
2. Slowly add milk and mix. If mixture does not hold together, continue adding additional milk until all ingredients stick together. However, don’t make it too soft; use your hands if necessary.
3. Spread mixture into a 9 °x 9-inch nonstick baking dish.
4. To make chocolate topping, melt chocolate chips and nondairy milk in a small saucepan over medium heat. Stir until smooth.
5. Spread chocolate mixture on top of peanut butter mixture. Refrigerate for 2–3 hours, until hardened. Cut into squares and enjoy!