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Lightly mist the inside of the slow cooker with non-stick spray.
Add bread cubes to the slow cooker. In a medium mixing bowl,
combine chocolate chips, cocoa, coconut palm sugar, 3/4 cup
pecans and salt. Add remaining ingredients and whisk until well
combined. Pour mixture over bread and stir until all bread is moist.
Sprinkle remaining 1/4 cup pecans on top, cover and cook on low 3
hours. Recommend 5-7 quart slow cooker.
Caramel Sauce- In a medium saucepan, combine coconut palm
sugar and cornstarch. Add milk and cook over medium-low heat, or
until desired thickness. Remove from heat, add vanilla and stir to
combine. Drizzle sauce over warm bread pudding, about one
tablespoon per serving.
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