1 cup Bob’s Red Mill 1:1 Gluten-free Baking Flour (I have not tested other flours)
3 tablespoons maple syrup
Pecan filling:
1/4 cup maple syrup
2 tablespoons coconut sugar
2 tablespoons coconut oil, melted and cooled
1 cup chopped pecans
1/3 cup dark chocolate chips
1 chia egg (can sub flax egg)
Instructions
Preheat oven to 350 degrees
Grease 8×8 baking dish with coconut oil or parchment paper
In food processor, pulse together curst ingredients until a dough forms
Using your hands, press the dough into the baking dish to form it to the dish
Bake in the oven for 10-12 minutes then let it cool for an hour or so
Make a chia egg by combing 1 tablespoons ground chia (note ground chia not chia seed) and 3 tablespoons water and mix together, keep in fridge for a bit to form
In a medium sauce pan, boil together maples syrup, coconut sugar and coconut oil
Let the contents boil for about 30 seconds then simmer for a few minutes
Remove from heat and let cool for a bit
Once cool, add in chia egg and mix well
Mix in chopped pecans and dark chocolate chips then pour onto crust