Preheat the oven to 350°F and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a medium bowl, combine the almond flour, 2 tablespoons of the melted coconut oil, 1/4 cup of the maple syrup, and 1 teaspoon vanilla bean paste. Stir until the mixture looks like damp sand and holds together when pressed.

Press the crust mixture firmly and evenly into the bottom of the prepared pan to form a compact layer.

Bake the crust for 10 to 12 minutes, until the edges are lightly golden and fragrant. Remove from the oven and let cool slightly while you prepare the filling.

In a clean bowl, whisk together the coconut sugar, remaining 2 tablespoons melted coconut oil, remaining 1/4 cup maple syrup, and remaining 2 teaspoons vanilla bean paste until glossy and well combined.

Add the room temperature eggs to the sugar mixture and whisk until fully incorporated and slightly thickened.

Stir in the chopped pecans, making sure all the nuts are coated in the filling.

Pour the filling over the warm crust and spread it into an even layer, nudging the pecans into the corners so they are evenly distributed.

Return the pan to the oven and bake for 20 to 25 minutes, until the center is set and the top is a deep golden caramel color.

Remove from the oven and let the bars cool completely in the pan at room temperature.

Once cooled, transfer the pan to the refrigerator and chill for 1 hour to allow the bars to firm up.

Use the parchment overhang to lift the chilled slab from the pan, place on a cutting board, and cut into 16 squares. Serve or store in an airtight container in the refrigerator for up to 1 week.