start by preheating your oven to 350 degrees. in a food processor, combine 8 oz of toasted pecans, 1 cup of medjool dates, 2 tsp of vanilla extract, 1 tsp of cinnamon, 1/8 cup of almond butter, and 1 tbsp of coconut oil. blend until you have a smooth, sticky filling.

now, let's prepare the crust. in a mixing bowl, combine 1 cup of almond flour, 1 and 1/2 cups of oat flour, 1/4 cup of maple syrup, 1/2 cup of melted miyoko's butter, and 1 tsp of vanilla extract. mix everything until you have a dough-like texture.

take a large bread loaf pan and press the crust mixture evenly into the bottom. bake the crust in the preheated oven for 25 minutes or until it turns golden brown and fragrant.

once the crust is ready, remove it from the oven and let it cool for a bit. now, it's time to assemble your pecan pie bars. spread the pecan-date filling evenly over the baked crust.

place the pan in the fridge for about an hour to allow the bars to set. after they have chilled and firmed up, remove them from the fridge and slice into bars.