For the Crust

• 1/ 2 cup coconut sugar, packed
• 1/ 2 cup vegan butter, or ghee
• 1 teaspoon vanilla extract
• 2 cups almond flour, packed

For the Topping

• 1 cup coconut sugar
• 1/ 4 cup coconut oil
• 1/ 2 cup coconut cream, solidified part of refrigerated full fat can of coconut milk
• 1 1/ 3 cups bittersweet chocolate chips, or semisweet
• 1 teaspoon vanilla extract
• 1/ 2 teaspoon salt
• 3 cups pecans, roasted unsalted, roughly chopped

Method

• Step 1

  Preheat oven to 350ºF. Line a 9 x 9-inch baking pan with parchment paper.

• Step 2

  In a large mixing bowl, use a hand blender or stand mixer and beat butter, coconut sugar, and vanilla extract on medium high until combined. Add the almond flour and beat again until you reach a sand-like consistency.

• Step 3

  Press crust into prepared pan in an even, firm layer (I used a water glass and rolled on top of dough to ensure it was well packed). Bake for 20-25 minutes, or until center and edges are golden brown. Remove from oven and let cool completely.

• Step 4

  While crust is baking, make the topping. Add coconut sugar, coconut oil, and 1/4 cup water to a small saucepan. Over medium heat, bring to a boil and then simmer for 3 minutes, stirring continuously to ensure the sugar doesn’t burn. Remove from heat, and whisk in the coconut cream, chocolate chips, vanilla extract, and salt until you reach a smooth consistency. Lastly, stir in roasted pecans until combined.

• Step 5

  Pour chocolate pecan mixture on top of cooled crust, and spread in an even layer in the pan.

• Step 6

  Move to the fridge to chill for 3-4 hours, or until chocolate is set. Cut into 9 slices and store in an airtight container in the fridge for up to 1 week. Serve cold or at room temperature.