Preheat the oven to 350°F.
Make the Crust. In a medium-sized bowl combine almond flour, coconut flour, and 3 tablespoons coconut sugar. Whisk to combine. Add remaining crust ingredients and mix until all ingredients are well incorporated and mixture starts to stick together. Press the crust into the bottom of a 9-inch square baking dish that has been lined with parchment paper. Go up the sides of the dish ½-1 inch.
1 ¾ cups almond flour, ¼ cup coconut flour, 2 Tbsp. coconut oil, 3 Tbsp. coconut sugar, 1 egg, 2 Tbsp. pure maple syrup, ⅛ tsp. salt
Make the Filling. In the same medium-sized bowl combine all filling ingredients except for the pecans and chocolate chips. Whisk filling until all ingredients are completely combined.
½ cup pure maple syrup, 2 Tbsp. coconut oil, ¼ cup coconut sugar, 3 eggs, 1 ½ tsp. cinnamon, 1 ½ tsp. vanilla, 3 Tbsp. tapioca starch*
Add the Filling to the Crust. Add pecans and chocolate chips to the baking dish. Pour the filling mixture over the nuts and chips and spread it out evenly in the dish.
1 ¾ cups pecans, ½ cup mini chocolate chips
Bake pecan pie bars for 35-40 minutes, or until the top starts to bubble. Let chocolate pecan pie bars sit until cooled to room temperature before cutting. Enjoy!