For the Crust: •1/4 cup each: coconut flour, almond flour, cocoa powder, coconut sugar •1/2 tsp baking soda •1/4 tsp sea salt •1/4 cup coconut oil or grass-fed butter (melted) •1 egg white (reserve the yolk!) For the Filling: •1/2 of a 13.5 oz can of coconut milk (I used "light") •1/4 cup honey •1/2 tsp vanilla extract •1 egg + 1 egg yolk •1/2 cup chopped pecans •1/2 cup shredded coconut •1 Tbsp coconut flour •1/4 cup chocolate chips (I use the "Enjoy Life" brand)

1.Preheat the oven to 350ºF.
2.Grease a 8 x 8" glass baking dish with coconut oil or coconut oil spray.
3.Combine the crust ingredients and spread into the glass dish, pressing the edges up on the sides of the dish so that it can hold the filling. (Make sure you reserve your egg yolk for the filling!)
4.Bake for 6 minutes, then remove from the oven.
5.While the crust is baking, combine the ingredients (minus the chocolate chips) for the filling in a large bowl. Add the filling over your semi-baked crust, sprinkle with chocolate chips, and pop it back in the oven.
6.Bake for 25-30 minutes, or until the top is lightly golden brown & the filling is set.
7.Allow to cool completely (I even transferred mine to the fridge for awhile) before slicing into squares.