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Preheat oven to 350F and line an 8×8 inch pan with parchment paper and grease well.
In a medium bowl, mix together almond flour, coconut flour, maple syrup, oil and vanilla until well combined.
Press the mixture into bottom of the pan and bake in oven for 15 minutes.
Add the crust to the fridge and let it cool completely.
In a small saucepan, warm the oil, coconut sugar, maple syrup, and vanilla until boiling.
Once boiling, constantly stir and let bubble for one minute and then simmer for 3-5 minutes.
Remove the pan from heat and stir in almond milk and pecans.
Pour mixture over cooled crust and bake in oven for 22 minutes.
Add the pecan bars to the fridge to set for 2 hours (do not skip this or they will fall apart!).
Slice into bars and enjoy!