Preheat oven to 350F and prepare an 8×8 baking dish with parchment paper or oil.

In a large bowl, beat together eggs, coconut sugar, coconut oil, and vanilla.

In a separate small bowl, stir together almond flour, cocoa powder, baking soda and salt.

Add dry ingredients to wet, stirring until fully combined.

Pour batter into prepared dish and bake for 15-18 minutes or until toothpick comes out clean.

Let brownies cool for ten minutes while preparing pecan topping.

In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.

Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.

Stir in almond milk and pecans.

Pour mixture over cooled crust and bake in oven for 20-22 minutes.

Let cool on counter for 15 minutes and then in the fridge for at leaset two hours before cutting.

Store in fridge