Preheat oven to 350F and line an 8×8 inch pan with coconut oil
To make the crust:Blend cashews in a high-speed blender until it becomes a fine, flour-like consistency. In a small bowl, mix together with all remaining crust ingredients until well combined. Press into bottom of pan.
Bake for 15-17 minutes or until slightly golden brown.
Let crust cool completely.
To make the pecan pie topping: In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.
Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.
Stir in non-dairy milk and pecans.
Pour mixture over cooled crust and bake in oven for 20-22 minutes.
Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.
Store in fridge
Recipe by Raw Manda at https://rawmanda.com/pecan-pie-bars/