1. Preheat oven to 325° F. Cut a piece of parchment paper about 9-inches wide and press it into a 9 x 9-inch baking dish so the bottom is completely covered and the edges of the parchment overhang two opposite sides of the pan for easy removal.  
2. Whisk dry crust ingredients together, breaking up any lumps. Add melted plant-based butter and mix to a consistency of crumbs. Press all but 1 cup of the crust mixture (about 1¼ cups) evenly into the bottom of the prepared baking dish. Poke crust all over with a fork. Bake for about 25 minutes, or until just starting to brown.
3. While the crust bakes, scoop the solid coconut cream off the top of the canned coconut cream and add it and all the other filling ingredients to the bowl of a food processor. Process until smooth, stopping to scrape the sides as necessary.
4. Make the topping by mixing the coconut flakes, pecans, and cinnamon into the reserved crust mixture until evenly distributed and in large crumbs.
5. Once the crust has finished baking, increase oven temperature to 350° F. Pour the filling evenly over the crust. Sprinkle about half of the topping mixture evenly over the filling and use your hands to press it lightly into the filling. Sprinkle the rest of the topping over the filling and bake for 30 minutes, or until the topping is lightly browned.
6. Remove from the oven and allow the bars to cool completely on a cooling rack. For a firmer filling, transfer to the refrigerator once cooled slightly and refrigerate until completely chilled. Cut and serve.

Beer Pairing

Recommended Beer Style: Stout

• Great Divide Pumpkin Stout Yeti

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