Start by preheating your oven to 350°F (175°C).

Line a 9×9-inch baking dish with parchment paper, ensuring that the paper hangs over the edges.

In a medium-sized bowl, combine the gluten-free all-purpose flour, almond flour, coconut sugar, and a pinch of sea salt.

Add the melted coconut oil and vanilla extract to the bowl. Stir the mixture until it forms a crumbly but moist dough.

Press the dough into the bottom of your lined baking dish, spreading it evenly with your hands or the back of a spoon. Bake the crust for 10–12 minutes or until the edges begin to turn golden.

In a medium saucepan, combine the maple syrup, coconut sugar, and full-fat coconut milk. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer.

Reduce the heat and let the syrup simmer for 3–5 minutes to thicken slightly.

In a separate bowl, whisk the cornstarch into the thickened flax egg to create a smooth slurry.

Add the slurry into the saucepan with the syrup mixture, whisking constantly to prevent lumps from forming. Stir in the vanilla extract and a pinch of sea salt.

Continue cooking for another 2–3 minutes, or until the mixture thickens to a caramel-like consistency.

Once the crust has cooled slightly, pour the pecan filling evenly over the top. Use a spatula to spread the pecans out.

Bake the bars for 25–30 minutes, or until the pecan filling is set and the edges are slightly bubbling. Keep an eye on the bars during the last few minutes so the pecans don’t burn.

Remove the bars from the oven and let them cool completely in the pan.

Once the bars have cooled and set, lift them out of the pan using the parchment paper overhang.