Line an 8-inch (20-cm) square baking pan with parchment or waxed paper.

In a microwave-safe bowl, melt the chocolate chips and nondairy butter together in the microwave for about 1 minute, stirring at least once during the process.

In another microwave-safe bowl, combine the Sucanat and coconut milk.

Heat for 30 seconds in the microwave, then mix until the Sucanat is dissolved.

Pour the Sucanat mixture into the melted chocolate mixture and stir to combine.

Fold in the dry-roasted salted peanuts, raisins, and quick-cooking oats until evenly mixed.

Transfer the mixture to the prepared baking pan, pressing down firmly using an extra piece of waxed paper between your hands and the mixture to avoid a sticky mess.

Let the mixture cool in the freezer for at least 1 hour before slicing into 16 bites.

Enjoy cold, and store any leftovers in the refrigerator.