Pecan Brownies with Coconut Cajeta | TASTE

Ingredients

• ¾ c melted coconut oil, plus more for the pan
• 2 tbsp flax meal
• 1 ½ c almond flour
• 1 ¼ c coconut sugar
• ½ c tapioca flour
• ½ c unsweetened Dutch-process cocoa powder
• ¼ c chickpea flour
• 1 tsp baking powder
• ¼ tsp sea salt
• 2/4 c semisweet chocolate chips
• 1 c raw unsalted pecans, coarsely chopped
• 2 tbsp Coconut Cajeta (see below), plus more for serving
• Flaky sea salt, for finishing
• ⅔ c full-fat coconut milk
• ⅔ c maple syrup
• ½ c powdered sugar
• ¼ c coconut sugar
• 2 tbsp unsweetened cashew butter
• 2 tsp fresh lemon juice
• Pinch of sea salt