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Pecan Brownies with Coconut Cajeta
Ingredients
Directions
Ingredients
¾ c
melted coconut oil, plus more for the pan
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2 tbsp
flax meal
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1 ½ c
almond flour
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1 ¼ c
coconut sugar
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½ c
tapioca flour
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½ c
unsweetened Dutch-process cocoa powder
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¼ c
chickpea flour
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1 tsp
baking powder
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¼ tsp
sea salt
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2/4 c
semisweet chocolate chips
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1 c
raw unsalted pecans, coarsely chopped
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2 tbsp
Coconut Cajeta (see below), plus more for serving
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Flaky sea salt, for finishing
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Coconut Cajeta (Makes About 2 Cups)
c
full-fat coconut milk
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c
maple syrup
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½ c
powdered sugar
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¼ c
coconut sugar
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2 tbsp
unsweetened cashew butter
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2 tsp
fresh lemon juice
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Pinch of sea salt
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Pecan Brownies with Coconut Cajeta

When our mom was little, Grandma Campos reserved special “jobs” for her and her siblings as ways for them to feel helpful and included in the kitchen. Some of this was due—in part—to only trusting them with tasks that didn’t impact the outcome of a meal or prolong the process, like chopping up the vegetables or mixing the batter when baking. This is not only the perfect recipe for letting small hands help, it’s also a delicious Mexican twist on a gooey, chocolate-y classic that just so happens to be gluten-free.

9 servings

  1. Preheat the oven to 325° F. Lightly grease an 8 x 8-inch baking dish with coconut oil and set aside.
  2. In a small bowl, whisk together the flax meal and 1/4 cup of water. Set aside for 5 minutes to thicken.
  3. In a medium bowl, whisk together the almond flour, coconut sugar, tapioca flour, cocoa powder, chickpea flour, baking powder, and salt. Add the melted coconut oil, plus the flax meal mixture, and stir to combine. Gently fold in the chocolate chips. Add the batter to the prepared baking dish and use a spatula to even the top.
  4. In a small bowl, toss the chopped pecans with the coconut cajeta. Spread the pecan mixture over the brownie batter, lightly pressing it in. 5 Bake until the edges are slightly firm and dry and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  5. Let the brownies cool in the pan for at least 20 to 30 minutes, or ideally overnight, to completely set and firm up. Cut the brownies into 9 squares. Arrange the brownies on a platter and serve with additional cajeta and flaky salt. Store leftover brownies in an airtight container in the refrigerator for up to 1 week.
Coconut Cajeta (Makes About 2 Cups)
  1. In a blender, add the coconut milk, maple syrup, powdered sugar, coconut sugar, cashew butter, lemon juice, and salt and blend until completely smooth.
  2. Transfer the mixture to a medium saucepan over medium heat. Bring to a simmer and reduce the heat to low. Cook, stirring, for about 5 minutes, until the cajeta thickens and becomes a dark caramel color. Store the cajeta in a sealed jar in the refrigerator for up to 2 weeks.