Preheat Oven to 350 Degrees
Prepare an 8x8 Baking Pan with parchment paper and spray the pan and parchment with cooking spray. It’s very important to prevent sticking.
Mix together the maple syrup, ghee (be sure it’s cooled), egg, vanilla, coconut flour, tapioca flour and salt. It will seem loose, but trust that the coconut flour is like a sponge and it will quickly form a dough you can press in the pan.
Press your dough into your prepared pan. Poke it lightly with a fork, but do NOT go through the crust completely.
Bake at 350 degrees for 8 minutes. Take it out and allow it to cool while you make the filling.
Over medium high heat, in a medium sauce pan, add your ghee, maple syrup, coconut sugar and vanilla. Whisk constantly for about 4-5 minutes.
Let the mixture come to a low boil for one minute so all the sugar dissolves. It’s very important that you whisk constantly because sugar burns fast.
The mixture will be slightly thicker than pancake syrup consistency.
Take it off the heat and add in the vanilla almond milk, pecans and the 1/8 teaspoon of salt. Stir it together and make sure your crust is cool to the touch. It doesn’t have to be cool to room temp, but you should be able to pick up the pan without it being too hot.
Pour the pecan mixture into the crust and bake at 350 for 15-17 minutes. Note: the mixture will cook down in the oven and reduce. It will still however be a little loose when you take it out. You want to see a lot of bubbling and the pecans to kind of poke through the top.
Sprinkle the top with the flaked sea salt (if using). I highly recommend this step because it really plays to the sweet and salty nuttiness of these bars.
Allow the bars to cool on the counter for 1 hour. Transfer to the fridge for at least 2 hours before you cut it.
Cut them into bars and serve. You can store these in the fridge wrapped in parchment in an air tight container for up to one week. I have not frozen them, but I’d imagine the moisture from freezing wouldn’t be ideal for texture.