• Preheat the oven to 350 F.
• Toast the pecans in the oven for 5 minutes. Keep a close eye on the pecans since they burn easily.

Almond Flour Crust

• In a mixing bowl, combine almond flour and coconut flour.
• Make a well in the center of the dry ingredients and pour melted coconut oil or vegan butter and maple syrup into the center and combine well with a spatula.
• Place the dough in a greased pie dish, spread evenly using your hands, and press it down with the palms of your hands.
• Bake the crust for 12 minutes then let it sit to cool while you make the pecan pie filling.

Filling

• In a small dish, whisk together arrowroot flour, vanilla extract, and 1 tbsp of water and set aside.
• In a small to medium pot, combine maple syrup, cacao, coconut sugar, coconut oil, coconut cream, and sea salt.
• Bring all the ingredients to a boil then quickly turn the heat down to a simmer.
• Cook for about 5 minutes on low to medium heat. Whisk continuously to create a reduction and prevent burning.
• Fold in pecans and chocolate chips if using any.
• Mix in vanilla extract and the arrowroot mixture. Whisk until well combined.
• Add the toasted pecans to the caramel sauce. Gently stir until the pecans are evenly coated with the caramel sauce.
• Pour the pecan pie filling on top of the crust.
• Bake the pecan pie in the preheated oven for 20 minutes.
• Remove the pecan pie from the oven and let it cool for half an hour at room temperature.
• Chill it in the fridge for a few hours or until the filling is set before cutting it into pecan pie bars.