Ingredients
- Filling
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tbsp creamy almond or pecan butter
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed
- 2 tbsp almond flour
- ⅓ cup pecans, crushed
Base - ¼ cup creamy almond butter
- 2 tbsp coconut oil, melted and cooled
- ¼ cup coconut sugar
- 2 flax eggs (2 TBSP ground flaxseed mixed with 5 TBSP warm water left to sit aside to thicken up into gel-like consistency)
- 1 cup almond flour
- 1 tbsp coconut flour
- 2 tbsp non-dairy milk
Recipe
- Base
- Preheat oven to 350 degrees and lightly grease, then line a 9×5 loaf pan with coconut oil, then parchment.
- Prepare two flax eggs by combining the 2 tbsp of ground flaxseed with 5 tbsp water. Set aside to thicken.
- In a medium bowl, cream together almond butter, melted & cooled coconut oil, and coconut sugar.
- Add flax egg to wet mixture and stir to combine.
- Combine coconut flour, almond flour, and salt in a separate bowl.
- Combine wet and dry ingredients by adding flour mixture to almond butter mixture.
- Add non-dairy milk to dough to help mix everything together. Dough should be slightly sticky.
- Press dough into prepared pan.
- Filling
- In a small saucepan, bring maple syrup, coconut sugar, pecan butter, coconut oil, and vanilla extract to a simmer.
- Add in ground flaxseed and almond flour to thicken mixture. Keep stirring.
- Turn temperature to medium-low and continue to stir for about 5 minutes until everything is well incorporated and mixture has thickened and is bubbly.
- Finally, crush pecans roughly between your fingers and add to the mixture.
- Stir for a few more minutes, then immediately transfer to the top of the base.
- Bake on 350 degrees for about 25-35 minutes, or until the top and edges have caramelized and are golden brown.
- Let cool before slicing and serving.
- Enjoy!
