Broma Chocolate Pecan Pie

Pecan pie is a classic seasonal favorite. We made our own twist using our organic dark chocolate almond butter with a sprinkle of Cocao chips! 

2 eggs 

1/2 c. maple syrup 
2 tbsp coconut oil, melted
1/2 c. Broma 
1 tsp  vanilla extract

pinch of salt 
2 c. pecans

Cacao chips for sprinkling 

1 pie crust, thawed according to directions

Preheat oven to 400 degrees. In a bowl, beat eggs until they are pale yellow and frothy. Add in maple syrup, coconut oil, Broma dark chocolate almond butter, vanilla, and a pinch of salt. Mix. On the stove top, toast your pecans on medium heat, about 5 minutes until lightly brown. Cool. When pecans are completely cool, add them to the bottom of the pie crust. Pour egg mixture on top. Sprinkle with cacao chips. Bake for 45-60 minutes until the top of pie looks cookie-like. Cool completely before serving. Enjoy.