Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with parchment paper, ensuring there is a bit of overhang on the sides. This makes it much easier to lift the bars out once they have cooled and set.
In a medium mixing bowl, combine the almond flour, melted coconut oil, two tablespoons of maple syrup, and salt. Stir until a soft dough forms. The mixture should feel slightly sandy but hold together when pressed between your fingers.
Press the dough firmly into the bottom of your prepared baking pan, ensuring an even layer across the entire surface. Place the pan in the oven and bake for 10 to 12 minutes, or until the edges are just beginning to turn a light golden brown. Remove from the oven and set aside.
While the crust is baking, prepare the topping. In a small saucepan over medium heat, combine the half cup of maple syrup, coconut milk, alcohol-free vanilla, and cinnamon. Bring the mixture to a gentle simmer for about 3 to 5 minutes until it slightly thickens. Stir in the chopped pecans until they are well coated.
Pour the pecan mixture over the warm, par-baked crust. Use a spatula to spread the nuts evenly so every bite is covered. Return the pan to the oven and bake for an additional 18 to 20 minutes. The filling should be bubbling and the pecans should look toasted.
Remove the pan from the oven and let it cool completely at room temperature. For the cleanest slices, place the pan in the refrigerator for at least two hours before lifting the parchment paper out and cutting the dessert into 16 bars.
