Preheat oven to 170 degrees C. Line a brownie tray with parchment or line a bread pan. I used a bread pan because I wanted height rather than girth.

Combine wholemeal flour, almond meal, coconut, baking soda and salt in a large mixing bowl. In a heat proof bowl or saucepan melt the vegan butter and cocoa butter together. Remove from heat and whisk in the coconut sugar, almond milk, flax egg and vanilla until combined. Add the wet ingredients to the dry and fold until combined. Add chopped pecans and chocolate nibs before spooning batter in to the lined pan. It's a dry-ish batter so don't worry. Bake in the oven for 30 - 35 minutes or until the top is cracked but there is still a little give underneath when you press with your fingers.

Remove from the oven and WALK AWAY. Allow to completely cool before removing from pan, cutting and eating in one sitting.