Preheat oven to 350 degrees F.

Line an 11x7-inch baking pan with parchment paper, allowing enough to cover the sides.

Into a medium-size mixing bowl, mix together the graham cracker crumbs and melted vegan butter. Press the mixture evenly into the prepared baking dish; the entire bottom should be covered.

Into the mixing bowl, add sweetened condensed coconut milk. vegan semi-sweet chocolate chips, dried cranberries, chopped pecans, and flaked coconut. Stir to thoroughly combine.

Spread mixture in an even layer over the graham cracker crust.

Bake 30 minutes, or until edges are lightly golden.

Use the overhanging parchment paper to carefully lift and set aside onto a wire rack. Allow to cool completely before cutting into bars. Store in an airtight container.