Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.

In a large mixing bowl, combine almond flour, melted coconut oil, maple syrup, and a splash of vanilla extract. Stir until it forms a crumbly dough.

Press the dough evenly into the bottom of the prepared baking pan and bake for about 10 minutes until lightly golden.

In a separate bowl, whisk together coconut sugar, melted coconut oil, maple syrup, vanilla extract, and eggs until smooth. Gently fold in the chopped pecans.

Pour the pecan filling mixture over the hot crust, spreading it evenly. Bake for an additional 20-25 minutes.

Allow the bars to cool in the pan for about 30 minutes, then chill in the refrigerator for at least one hour before slicing into 16 squares.

Serve slightly warm or at room temperature; store leftovers in an airtight container.