Coconut Joy Bars


  • 1 batch graham cracker crust


  • 2/3 c. extra-firm silken tofu
  • 2/3 c. coconut milk or other non-dairy milk
  • 1/2 c. malt-sweetened carob chips
  • 1/3 c. cane juice crystals or sugar
  • 2 Tbsp. cornstarch


  • 1 c. shredded, unsweetened coconut
  • 1/2 c. almonds or other nuts, lightly toasted


  1. Press graham cracker crust mixture evenly into the bottom of an 8 x 8″ baking sheet.
  2. In food processor, place tofu, coconut milk, carob chips, cane crystals and cornstarch. Process until smooth and well mixed.
  3. Spread mixture over graham cracker crust. Mix coconut and nuts and sprinkle over the top. Press down lightly with a fork.
  4. Bake at 350 degrees for about 25 minutes. Cool before cutting.
Browse Cook(s): Stephanie Howard
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.