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

In a large mixing bowl, combine the almond flour, melted coconut oil, maple syrup, and a pinch of salt until smooth.

Press the crust mixture into the prepared baking pan evenly. Bake the crust for 10 minutes until golden brown.

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

Pour the filling over the baked crust and spread it evenly. Bake for an additional 20-25 minutes until the filling is set and lightly golden.

Let the bars cool in the pan for 30 minutes, then chill in the refrigerator for about an hour before slicing.

Lift the bars from the pan using the parchment overhang and slice into squares. Serve and enjoy!