Paleo Pecan Pie Bars

Preheat oven to 350 degrees. Line parchment paper in a 12x8 sheet pan with edges. Set aside.
Pour coconut milk and coconut sugar into sauce pan and heat over medium high, until it begins to boil. Reduce heat to a simmer for 20 minutes or until it has reduced by 1/4 and slightly thickened.
Turn heat off. Pour in dates, cinnamon, vanilla extract and salt. Allow the dates to soak in the sauce for 10 min. (This will allow the dates to soften and blend easier)
While the dates are soaking in the sauce, begin to make your short bread crust.

In a mixing bowl add almond flour, tapioca flour, arrowroot and salt. Mix well.
In microwave heat 1/4 cup coconut oil, until melted. (About 15-20 seconds) Add your coconut oil, and maple syrup to the dry ingredients. Using a fork, mix until well incorporated and pea size clumps begin to form.
Transfer crust to sheet pan and press firmly down, ensuring a smooth even crust.
Your pecan pie filling should be ready to blend. Transfer mixture to blender or food processor and blend on high for 1 minute or until smooth. Transfer into bowl and add 2 cups of pecans. Mix well.
Pour pecan pie filling over crust and evenly spread. Bake for 20-25 minutes. You will notice pecans begin to darken and sauce becomes bubbly. Remove from oven and allow to cool, before placing in the refrigerator for several hours. Once refrigerated, cut into individual squares and serve!