Mississippi Vegan Strawberry Shortcake Bars - Country Roads Magazine

Ingredients

• 1 cup coconut oil (refined or unrefined)
• 3/4 cup raw Louisiana cane sugar*
• 1/4 tsp. salt
• 2 cups all purpose flour
• 1/2 cup Bergeron pecans,* finely chopped
• For the topping:
• 2 cans coconut milk (full fat), refrigerated overnight
• 1/2 cup powdered sugar
• 2 tsp. vanilla extract
• pinch of salt
• 1 pint of fresh Louisiana strawberries*, sliced 1/4 inch thick