Preheat your oven to 350 degrees Fahrenheit. Line an 8 by 8 inch square baking pan with parchment paper, leaving a bit of overhang on the sides.
In a medium bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and a pinch of salt. Stir until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of your prepared baking pan. Use the bottom of a flat glass to ensure the crust is packed down well.
Place the crust in the oven and bake for 10 to 12 minutes, or until the edges are just starting to turn a light golden brown. Remove the pan from the oven and set it aside while you prepare the topping.
In a small saucepan over medium heat, whisk together the 0.5 cup of maple syrup, almond butter, alcohol-free vanilla, and cinnamon. Heat the mixture for 2 to 3 minutes, stirring constantly until it is smooth and slightly bubbling. Remove from the heat and stir in the chopped pecans until they are fully coated.
Pour the pecan mixture over the pre-baked crust and spread it out evenly with a spatula. Return the pan to the oven and bake for another 15 to 18 minutes. The filling should be bubbly and look set around the edges.
Remove the pan from the oven and let it cool completely at room temperature. For the best results, place the pan in the refrigerator for at least 2 hours to allow the bars to firm up before slicing. Lift the bars out using the parchment paper and cut into 16 squares.
