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.
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!