Ingredients
The following ingredients have 4 Servings
- 1/2 cup pecan halves
- 1/2 cup almond flour
- 2 tbsp. coconut flour
- dash of salt
- 3 1/2 tbsp. coconut oil
- 1 tbsp. maple syrup
- 1 can full fat coconut milk (13.5 ounces)
- 2 tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/3 cup chopped walnuts
- 1/2 cup pecans chopped
- 1 1/4 cup dark chocolate chips * (divided (1/4 cup optional topping))
- 2/3 cups unsweetened coconut flakes (divided)
Instruction
- Preheat oven to 350 degrees.
- Line 8 x 8 square pan with parchment paper.
- In medium sauce pan combine ingredients for coconut milk cream.
- Bring to boil and reduce heat to simmer. Cook about 25-30 minutes until reduced in size by 1/3 to 1/2 making sure to stir every couple minutes.
- Meanwhile for crust pulse pecans in food processor along with almond flour and salt.
- Add to small mixing bowl. Melt coconut oil with maple syrup and add to almond flour mixture. Combine well.
- Press crust onto parchment lined baking pan with fingers or back of spoon.
- Bake in preheated oven 8-10 minutes.
- Remove from oven and set aside.
- Press a couple tbsp. of chocolate chips into the crust. Then layer with chocolate chips(reserving about 1/4 cup for topping), chopped walnuts, chopped pecans, coconut flakes(reserving couple tbsp. for topping).
- Pour coconut milk cream over top of layers and top with remaining coconut flakes.
- Bake in preheated oven 25 minutes till set.
- Remove from oven and cool 15-20 minutes on cooling rack. Then refrigerate at least 1 hour prior to cutting.
