Press graham cracker crust mixture evenly into the bottom of an 8 x 8″ baking sheet.

In food processor, place tofu, coconut milk, carob chips, cane crystals and cornstarch. Process until smooth and well mixed.

Spread mixture over graham cracker crust. Mix coconut and nuts and sprinkle over the top. Press down lightly with a fork.

Bake at 350 degrees for about 25 minutes. Cool before cutting.