Preheat the oven to 350°F, then prepare an 8 X 8 baking dish by covering it with parchment paper.

Once the oven reaches 350°F roast pecans on a cookie sheet for 5 minutes, shaking/tossing them halfway. After they have roasted, chop them into desired pieces.

In a medium sized mixing bowl, mix together coconut oil, brown sugar, egg, salt, and vanilla until smooth. Using a spatula, fold the flour into the mixture.

Scoop this mixture into the prepared baking dish and evenly spread out. This is a thick mixture that might be a little reluctant to spread. Bake for 15 minutes.

While the blondie base is baking, in a medium sauce pan, on medium-low heat the coconut oil. Once melted, stir in the brown sugar, and maple syrup. Stir until combined. Next pour the almond milk in, be careful because the almond milk will cause the sugar mixture to bubble and might bubble over.

Cook for a while and allow the mixture to thicken up before adding the pecans and salt. Keep on low, stirring often, until you are ready to add to the blondie base.

Once the blondie base has baked for 15 minutes, it will not be finished, take it out and poke holes into the base. Pour the pecan pie topping mixture over the blondie base and spread it evenly across the top.

Bake for 30 minutes, or until set. Remove from the oven and allow to cool before cutting in and devouring!