• Preheat the oven to 350 F.
• Toast the pecans for 5 minutes in the oven. Be careful not to burn the nuts.

The crust:

• In a mixing bowl, whisk together almond flour, coconut flour, and salt.
• Then add in maple syrup, and vegan butter (or coconut oil). Combine well with a spatula.
• Place dough into a greased 8x8 baking dish. Spread evenly and press down with the palm of your hands.
• Bake crust for 12 minutes then let it cool while making the pecan pie filling.

The filling:

• In a small dish, whisk together arrowroot flour and 1 tbsp of water, set aside.
• In a small to medium pot, combine maple syrup, coconut sugar, coconut oil, coconut cream, and sea salt. Bring all the ingredients to a boil then quickly turn the heat down to simmer.
• Cook for about 5 minutes on low to medium heat. Whisk continuously to create a reduction and prevent burning. Then turn off the heat.
• Mix in vanilla extract and the arrowroot mixture. Stir well.
• Add in the toasted pecans and stir gently until pecans are fully coated by the caramel sauce.
• Pour the pecan pie filling on top of the crust.
• Bake the pecan pie for 20 minutes.
• Remove from the oven and let the pie cool for half an hour at room temperature, then chill it in the fridge for a few hours or until the filling is set before cutting. (Yes this is perfect to make the night before!)