Make the Caramel Filling

1. In a medium saucepan, whisk together the coconut milk and coconut sugar over medium heat. Bring to a boil, stirring or whisking, then lower the heat (medium-low) so that the mixture is bubbling but not overflowing.
2. Continue to cook, stirring occasionally to avoid burning, for 15-20 minutes or until mixture is reduced and a deep caramel color*.
3. Remove from heat, stir in the salt and vanilla extract.
4. After preparing the caramel, allow it to cool at room temp for at least 1 hour before continuing with the filling.

Prepare the Crust

1. Gently melt the coconut oil on low heat, in a small pan. Set aside.
2. Preheat your oven to 350 degrees and line a 8×8 inch pan with parchment paper.
3. In a small bowl, mix together almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into bottom of pan. (see notes above)
4. Bake for 15-20 minutes or until slightly golden brown.
5. Let crust cool completely.

Pecan Filling

1. Spread 1 ½ cups of the pecans on a rimmed baking sheet and toast in the 350 degree oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Once cooled, coarsely chop.
2. Mix the chopped pecans with 2 tablespoons maple syrup, 1/2 teaspoon vanilla, and pinch of salt.
3. Whisk the eggs into the caramel filling (after an hour of cooling) one at a time until smooth, then stir in the chopped pecan mixture. Pour filling into the baked crust.
4. Arrange pecan halves on the top of the pie. Make 4 groups of 2 pecan halves close together with a little space between across and down so there are 16 groups of 2 pecans. See photo above.
5. Bake in the preheated oven for 55-60 minutes, until center is set. Allow bars to cool completely at room temp for 1 hour. Chill for at least 1 hour. Pie is best served slightly chilled for easy slicing. Once chilled it can be left out of the refrigerator for 1-2 hours. Enjoy!