Recipes
Chocolate Pecan Squares
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- Yield:
- 24 squares
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- 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
Filling
- 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
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- Directions:
- 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.
- 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.
- 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.
- 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.
- 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!
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