Preheat your oven to 350 degrees. Line an 8x8 inch pan with parchment paper and spray with non-stick spray. Set aside.

To make your crust, combine all crust ingredients into a food processor. Pulse until a dough-like texture forms. If the dough is too dry, add more maple syrup. Press dough into the pan in an even layer. Place in the oven and bake for 15 mins, or until edges are brown and center is cooked through. (You don’t want it too soft or the crust won’t hold the filling). Set aside and cool. Leave the oven on.

In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring constantly.

Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.

Stir in almond milk and pecans.

Pour mixture over cooled crust and bake in the oven for 20-22 minutes.

Let cool on the counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.

Store in the refrigerator.