Step 1

You can combine the crust in a food processor, or in a bowl by hand with a pastry blender. Add the almond and tapioca flour, sugar, and ghee or butter. Combine so coarse crumbs form.

Step 2

Blend in the vanilla extract, salt, and egg until a dough forms. Place the dough in the refrigerator and chill for at least 30 minutes.

Step 3

Preheat your oven to 350° F and line a square 8” baking pan with parchment paper on the bottom and up the sides.

Step 4

Press the chilled crust into the bottom of the pan. Bake in the preheated oven for 15 minutes, until turning golden brown.

Step 5

Meanwhile, prepare the pecan layer. Whisk together the ghee or butter and sugar until smooth, then the tapioca flour, vanilla, salt, eggs, and maple syrup. Once smooth, stir in the chopped pecans. Layer this mixture over the hot crust, and bake another 30 minutes or until the center is set.

Step 6

Cool the pan completely on a wire rack. Lift out of the pan using the parchment paper and cut into squares. Sprinkle with flaky salt and serve. Enjoy!

Step 7

Store leftover bars covered in the refrigerator for up to 5 days.