Chocolate Pecan Squares

      • Yield:
      • 24 squares
      • Ingredients:
      • Batter

        • 1 ¾ cups Arrowhead Mills Spelt Flour⁠
        • ½ cup (1 stick) Salted Butter (room temp)⁠
        • ½ cup packed Coconut Sugar⁠
        • ¼ cup Pure Maple Syrup⁠
        • 1 Egg, at room temperature⁠
        • 1 teaspoon Vanilla Extract⁠
        • ½ teaspoon Baking Soda⁠
        • ½ teaspoon Fine Kosher Salt⁠


        • 4 tablespoons Salted Butter (room temp)⁠
        • ½ cup packed Coconut Sugar⁠
        • ½ cup Pure Maple Syrup⁠
        • ¹⁄3 cup Cocoa Powder⁠
        • 2 teaspoons Vanilla Extract⁠
        • 2 large Eggs (room temp)⁠
        • 2 cups Pecans (roughly chopped)⁠
        • 1 ½ cups Chocolate Chips⁠
        • Pinch Flakey Salt⁠
      • Directions:
        1. In a large bowl, cream butter and coconut sugar. Add in maple syrup and vanilla extract. Beat until the batter is light and fluffy. Add 1 egg and beat until incorporated.⁠
        2. Add in spelt flour, baking soda and kosher salt. The mixture will be slightly sticky. If it’s too much, you can add 1-4 tablespoons of flour.⁠
        3. Pour mixture into a parchment-lined 9×13 baking dish. Bake in a 350° F oven for 10-12 minutes or until the top becomes lightly golden. Set aside.⁠
        4. Filling: In another bowl, cream butter and coconut sugar. Add maple syrup, vanilla extract and cocoa powder. Beat until light and fluffy. Add 2 eggs and beat until combined. Fold in pecans and chocolate chips. ⁠
        5. Pour filling over the crust that’s still sitting in the baking dish. Bake for 2-25 minutes. The final mixture will be slightly jiggly. Remove from oven and allow to cool completely before enjoying!⁠