Step 1: Prepare the Shortbread Crust

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil or butter, maple syrup, vanilla extract, and salt.
3. Stir until the mixture forms a crumbly dough, then press it evenly into the bottom of the prepared pan.
4. Bake for 10-12 minutes or until lightly golden. Remove and set aside to cool slightly.

Step 2: Make the Pecan Filling

1. In a saucepan over medium heat, combine coconut sugar (or maple syrup) and coconut cream. Stir and let it simmer for 2-3 minutes until slightly thickened.
2. Remove from heat and stir in vanilla extract, cinnamon, and salt.
3. Let the mixture cool for 2 minutes, then whisk in the beaten egg (or flax egg for a vegan option).
4. Fold in the chopped pecans until evenly coated.

Step 3: Assemble and Bake

1. Pour the pecan filling over the baked shortbread crust, spreading it evenly.
2. Return to the oven and bake for 20-25 minutes, or until the filling is set and slightly bubbling around the edges.
3. Let the bars cool completely before slicing into squares.