Vegan Pecan Pie Bars

Preheat the oven to 350F and line an 8x8 inch baking dish with parchment paper.

In a large bowl, combine the almond flour, melted vegan butter, maple syrup, vanilla, and salt. Mix together with a pastry cutter or a fork until a thick dough forms.

Using your fingers, press the shortbread dough into the prepared baking dish lined with parchment paper. Bake the crust for 8 minutes then remove from oven and let cool.

To make the pecan pie filling, add maple syrup, brown sugar, and vanilla to a large saucepan over low-medium heat. Stir constantly as the caramel mixture starts to simmer and bubble around the edges.

Carefully stir the pecans in and let the mixture continue to cook for about 1 minute. Remove from heat and immediately pour the caramel pecan mixture on top of the cooled shortbread crust. Using a rubber spatula, quickly spread the pecans into an even layer.

Add the baking dish back to the oven and bake pecan pie bars for about 20 minutes. Remove from the oven and let cool completely. The mixture will solidify as it cools.

Once cooled, transfer to the refrigerator for at least 2 hours, then cut into 16 bars. Store leftovers in an airtight container in the fridge for up to 5 days.