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5 from 3 votes

Paleo Pecan Praline Brownies



Praline Topping



  • Preheat oven to 325° and line a 9x9 pan with parchment paper.
  • In a large bowl, combine the almond butter, maple syrup, coconut oil, and coconut sugar. Stir well. Add in the eggs and vanilla and stir again until well mixed. Add in the cacao powder, almond flour and salt and mix until no dry spots remain. Stir in the chocolate chips and then scoop into the prepared pan.
  • Bake 28 minutes and let fully cool before topping with praline mixture.

Praline topping

  • Combine 4 tablespoons of the ghee, the coconut sugar and coconut milk in a small sauce pan and turn the heat to medium. Bring to a boil then reduce the heat to medium/low and cook until thickened, stirring regally, about 10 minutes.
  • Take off the heat, add the remaining tablespoon of ghee, the vanilla, salt and pecans and stir well. Pour mixture over the brownies and spread evenly. Place in the fridge to chill.