Line an 8×8-inch baking dish with parchment paper. In a mixing bowl, combine the almond flour, oat flour, maple syrup, vanilla extract, and melted avocado oil or vegan butter. Mix until a soft dough forms. Press evenly into the bottom of the prepared dish and freeze for 15–20 minutes.

In a separate bowl, combine the almond butter, maple syrup, melted coconut oil, vanilla extract, cinnamon, and sea salt. Mix until smooth and creamy. Spread evenly over the chilled shortbread crust and return to the freezer for 20–30 minutes to firm up.

Add the pecans to a food processor and pulse a few times until roughly chopped. Add the pitted Medjool dates and vanilla extract. Process until a thick, sticky mixture forms, leaving some small pecan pieces for texture. If needed, add dairy-free milk 1 teaspoon at a time to help everything come together.

Remove the dish from the freezer and evenly distribute the pecan date mixture over the almond butter layer. Use lightly dampened fingers or parchment paper to gently press the topping into an even layer.

Transfer the assembled bars to the freezer for 1–2 hours, or until firm. Remove from the baking dish and slice into 12 bars. If desired, drizzle with melted white chocolate and sprinkle with flaky sea salt. Enjoy!