1 ½ C raw pecan pieces

3 T maple syrup
pinch of sea salt

4 oz dark chocolate chips
8 oz butter
4 eggs
¼ C coconut sugar
¼ C maple syrup
½ t instant coffee
¼ t sea salt
1 C almond flour
1 C mini chocolate chips
1 t vanilla

Preheat oven to 325.  Mix the pecans with the syrup, spread on lined baking sheet, sprinkle with salt.  Bake 10 minutes.  Allow to cool.

Melt butter and dark chocolate chips until smooth.

In mixer, combine the eggs, coconut sugar, maple syrup, instant coffee, and sea salt.  Beat 3 minutes.  While mixing on low, slowly add the melted chocolate and butter, beating until completely incorporated.  

Add the almond flour, chocolate chips, and vanilla.  Pour batter into lined or well sprayed 8x12 pan.  Tap on counter a few times to get rid of air bubbles.

Gently sprinkle the maple toasted pecans on top.  Bake for 50 minutes.  Toothpick test.  Let cool completely before trying to serve.

Recipe originally found on www.everydaymaven.com.


From your kitchen friends a the Latigo Guest Ranch.